Lemon Chicken Noodle Salad

Flash-fried chicken strips and fresh lemon dressing puts a healthy spin on the much-loved Vietnamese noodle salad.

The ingredient of Lemon Chicken Noodle Salad

• 500g lilydale free range chicken breast thinly sliced
• 1 stem lemongrass pale section only finely chopped
• 1 teaspoon finely grated lemon rind
• 1 2 teaspoon turmeric
• 2 long fresh red chillies deseeded finely chopped
• 80ml 1 3 cup fresh lemon juice
• 100g dried egg noodles
• 1 small red onion thinly sliced
• 150g sugar snap peas thinly sliced diagonally
• 1 4 small red cabbage shredded
• 100g grape tomatoes halved
• 1 cup fresh mint leaves
• 1 cup fresh coriander leaves
• 2 teaspoons fish sauce
• 2 teaspoons brown sugar

The Instruction of lemon chicken noodle salad

• combine the chicken lemongrass lemon rind turmeric half the chilli and 2 tablespoons lemon juice in a shallow glass bowl cover and place in the fridge for 30 minutes to marinate
• cook the noodles following the packet directions or until tender drain refresh under cold running water
• heat a large wok over high heat and spray with oil stir fry the chicken for 2 3u00a0minutes or until golden brown and cooked through transfer to a large bowl
• add the noodles onion sugar snap peas cabbage tomato mint and coriander to the chicken combine fish sauce sugar remaining chilli and 2 tablespoons lemon juice in a small bowl stir until sugar dissolves add the dressing to the salad gently toss to combine serve warm

Nutritions of Lemon Chicken Noodle Salad

calories: 293 253 calories
calories: 4 grams fat
calories: 1 grams saturated fat
calories: 25 grams carbohydrates
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calories: 35 grams protein
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