Vietnamese chicken rice noodle salad

Total time 35 mins

20 mins preparation time

10 mins cooking time

5 mins additional time

This healthy and delicious rice noodle bowl is topped with juicy Kikkoman soy sauce and honey glazed chicken, crisp vegetables and a spicy dressing apple, lime, soy and chilli dressing. It would make a great packed lunch!

Ingredients

4 portion(s)

300 g

rice noodles

romaine lettuce, roughly chopped

cucumber, cut into strips

carrots, peeled and cut into strips

100 g

peanuts, roasted and roughly chopped

clove garlic, finely chopped

200 g

chicken breast

4 tbsp

Kikkoman Naturally Brewed Soy Sauce

2 tsp

honey

2 tbsp

rapeseed oil

0.5 bunch

of coriander, leaves only

lime (juice and zest)

chilli pepper, finely chopped

100 ml

apple juice

Preparation

Step 1

Soak rice noodles in a bowl of cold water for about 6 minutes, then pour hot water over them.

Step 2

Cut the chicken breast into cubes and fry in a pan with rapeseed oil until cooked. Glaze with 2 tbsp Kikkoman soy sauce and 1 tsp honey. Add the garlic and cook for a couple more minutes.

Step 3

In a bowl, season the apple juice, lime zest and juice, 1 teaspoon honey, 2 tablespoons soy sauce and chilli to taste.

Step 4

Divide the rice noodles between the bowls. Serve with lettuce, vegetables, peanuts and diced chicken. Pour the dressing over the salad. Garnish with coriander

Recipe-ID: 987

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