Cold Vermicelli Noodle Salad With Lemongrass Chicken

RECIPE AND PHOTOGRAPHY JENELLE MCCULLOCH

A refreshing Vietnamese-inspired noodle salad with tender, fragrant lemongrass chicken. Crisp vegetables and a bright dressing keep this weeknight meal light and satisfying.

INGREDIENTS (Serves 4)

CHICKEN

4 boneless, skinless chicken thighs

1 stalk lemongrass, bruised and

roughly chopped

2 garlic cloves, minced

2 Tbsp lime juice

2 Tbsp fish sauce

1 Tbsp soy sauce

2 Tbsp brown sugar

1 Tbsp vegetable oil

SALAD

4 oz dried vermicelli noodles

1 ó cups shredded carrot

1 cucumber, sliced

2 green onions, finely sliced

ó cup cilantro leaves

Peanuts (optional)

DRESSING

2 Tbsp soy sauce

1 ó tsp sugar

1 ó Tbsp neutral oil

1 garlic clove, minced

INSTRUCTIONS

In a bowl, combine chicken with marinade ingredients. Refrigerate for at least 1 hour.

Preheat oven to 375°F. Remove chicken from the marinade, shaking off any large lemongrass pieces, and transfer to a baking sheet. Bake 35-45 minutes, or until internal temperature reaches 175°F.

Place all dressing ingredients in a jar and shake well. Let stand for 5 minutes to allow flavours to develop.

Cook vermicelli according to package directions. Drain well and rest for 10 minutes so excess water runs off.

In a large bowl, combine sliced lemongrass chicken with noodles, carrot, cucumber, green onion, cilantro and peanuts (if using). Drizzle with dressing and toss. OH