Vietnamese Noodle Salad

Recipe by Sackville
READY IN: 35mins




  • Bring a large pan of water to the boil and immerse the noodles, stirring to break apart the strands.
  • Turn off the heat, cover and leave for no less than four minutes.
  • Meanwhile, mix the fish sauce and lime juice in a large, deep bowl.
  • Stir in the sugar until dissolved.
  • Keeping separate piles, slice the chicken into strips and run a sharp knife down the back of the prawns to slice them in half.
  • Split the cucumber lengthways.
  • Use a spoon to scrape out the seeds and then slice thinly to make half moons.
  • Use a potato peeler to slice the carrot into thin curls.
  • Drain the noodles then add them to the dressing, along with the beans, cucumber, carrot and spring onions.
  • Heat two tablespoons of the oil in a frying pan, then add the chicken and cook until it browns.
  • Tip into the salad along with any juices.
  • Add the remaining oil into the pan and stir fry the prawns for a couple minutes until they turn orange.
  • Add to the salad.
  • Add the mint and coriander and toss.