Vietnamese Noodle Salad

  • 10 portions

Instructions

  1. Cover vermicelli with boiling water, stand 30 minutes, drain.
  2. Combine in pan MAGGI Gluten Free Crème of Chicken Soup Mix, MAGGI Fish Sauce, MAGGI Sweet Chilli Sauce, lime juice, sugar and water, bring to boil, stirring, simmer 2 minutes.
  3. Combine drained vermicelli with chicken, cucumber, carrot, capsicum, coriander and mint.
  4. Pour sauce over and toss through, top with peanuts.

Recipe Details

Qty

Unit

Ingredient

Preparation

500

gr

Rice vermicelli noodle

 

60

gr

MAGGI Gluten Free Creme of Chicken Soup

 

70

mL

MAGGI Fish Sauce

 

100

gr

MAGGI Sweet Chilli Sauce

 

75

mL

Lime juice, fresh

 

10

gr

Sugar

 

500

mL

Water

 

250

gr

Chicken thigh without bone

Cooked & sliced

200

gr

Cucumber

Sliced

100

gr

Carrot

Cut into strips

100

gr

Red bell pepper

Sliced

10

gr

Coriander leaf

Roughly chopped

10

gr

Mint, fresh

 

35

gr

Peanut, plain

Chopped