Sunday, 28 June 2009

Chicken and vermicelli salad

This is a dish that I made for a friend's BBQ yesterday. Burgers, sausages and kebabs are great on the BBQ but side dishes are also important for rounding up a meal nicely, both in terms of nutrition, variety and textures. A green salad is always a good option. But I thought I would make something a little different and opted for a chicken and vermicelli salad that has protein, carbohydrates and vegetables that covers all the bases. This makes a nice meal in itself on a hot day.

Vermicelli noodles are also called bean thread noodles. They are often found in Chinese, Vietnamese and Thai cooking. Unlike rice vermicelli/noodles that are equally fine, the strands of noodles are translucent rather than white, and made from mung beans (or green beans) and not rice. They are sold dry in small bundles. Preparation is simple, just soak them in hot water for about 10 minutes (until tender and translucent), drain and they are ready to be used in your recipe.

This vermicelli salad is particularly good for using up leftover chicken, in which case there will be no cooking involved. Just combine the ingredients and serve.

Chicken and vermicelli salad

Ingredients (serve 8-10 as side dish):

200g bean thread noodles, soaked and drained
500g cooked chicken, shredded
1 small carrot, julienned
2 cloves garlic, minced
1 red pepper, thinly sliced
2 stalks spring onion, chopped
1 large red chilli, seeded and finely chopped (optional)
1 cup fresh coriander (cilantro), chopped
Juice from 2 limes
2 tbsp rice vinegar (or substitute white vinegar)
2 tbsp fish sauce
2 tbsp light soy sauce
1/4 cup (60ml) peanut oil
4 tbsp sesame oil

Combine all the ingredients in a large bowl. Toss gently to mix well and serve. The salad can be kept in the fridge for a day or two if you have leftovers (it works well for bento!)


Flying Lily said...

This looks like a wonderful summer salad idea! Could use shrimnp as well...

Ashley said...

I like having great salad options for BBQs. This looks great! I love bean thread noodles :)

mycookinghut said...

Looks good!

noobcook said...

What a beautiful photo and a great salad. I will add chilli padi to it to make it extra spicy, hehe

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