Vietnamese Noodle Salad with Hoi Sin Chicken


This dish might be the number one favorite in the Cheese and Chinese household. Ever since we started this foodblog, we promised we can never make the same dish more than once for the sake of being able to write new posts every time. However, we’ve broke this rule quite a few times already with this dish. The recipe is really quite simple, but the ingredients are really important: it’s all about those fresh herbs! The holy trinity of basil, koriander and mint makes this noodle salad out of this world delicious.

Noodle salad for two
○ 250g rice noodles ○ 300g chicken thighs ○ 1 red bell pepper ○ 1 minced garlic clove ○ 1 red chili ○ 10g fresh basil ○ 10g fresh mint ○ 10g fresh koriander ○ 2 tablespoons hoi sin sauce ○ 1 tablespoon fish sauce ○ 2 tablespoons sugar ○ juice of one lime ○ handful of peanuts

Cut the chicken thighs and bell pepper into strips. In a large wok pan, heat some oil and add in the garlic clove and chili followed by the chicken thighs. Wok on high heat for 3 minutes, then add in the bell pepper strips and hoi sin sauce. Splash in a tiny bit of water to create some steam and wok for another 5 minutes. In the mean time, boil the rice noodles. In a separate small pot, heat about 200 ml of water with the sugar, until it starts to dissolve. Stir the fish sauce and lime juice into this mixture and remove from heat. Chop all the fresh herbs and stir into the liquid, then toss your noodles in the liquid. Top the noodles with the chicken and bell pepper, sprinkle on some peanuts and you’re ready to dig in!



Cheese and Chinese


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