Leftover chicken and chilli vinegar noodle salad
Serves 4
Ingredients
- 200ml sunflower oil, for frying
- 2 medium shallots, thinly sliced
For the dressing
- 4 tbsp Poon’s Chilli Vinegar Dressing
- 2 tsp fish sauce
- Juice of 1 lime
- ½ tsp caster sugar
- 1 small garlic clove, finely chopped or grated
For the salad
- 90g Loukou glass noodles, or other vermicelli noodles
- ½ small head hispi cabbage, finely shredded
- 2 carrots, peeled and finely shredded
- ½ red pepper, deseeded and julienned
- ½ small red onion, thinly sliced
- 1 mild red chilli, finely sliced
- A small bunch of coriander, roughly chopped
- ½ small bunch of mint, roughly chopped
- Meat from ½ cooked chicken or 2 cooked breasts, shredded
- 6 tbsp salted roasted peanuts, coarsely chopped
Preparation
1. Start by making the shallots. Set a sieve over a bowl and line a tray with kitchen paper. Combine the oil and shallots in a small pan and place over a medium-high heat. The oil should start bubbling after 1-2 minutes, then start stirring often for another 10 minutes until they turn golden, stopping before they turn dark golden. Immediately strain through the sieve, and drain the shallots on the kitchen paper. They’ll get crispier as they cool. Reserve the flavoursome oil for another dish.
2. Next to make the dressing, combine all the ingredients and put to one side.
3. To make the noodles, bring a large pan of water to the boil. Cook the noodles for 2-3 minutes until they turn translucent, then scoop out and rinse under cold water until completely cool.
4. Place the noodles in a salad bowl along with the rest of the salad ingredients (except for the peanuts) and pour over the dressing. Mix well with your hands, season a little and transfer to a platter or big plate.
5. Season the shallots with salt, then scatter over the salad alongside the roasted peanuts and serve.
Tips: You can buy the crispy shallots. Prawns instead of chicken would also be brilliant in this.
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