peanutty chicken vermicelli salad
2 min readThis is an assemble-and-eat dish that is light and fresh but still big on flavour. In this salad, the chicken breast is a great texture contrast against the slippery noodles and cheow (crunchy)mangetout. This is the perfect light meal for a warm night, a great partner for the main event at summer barbecues and a tasty option for packed lunches.
Serves 2 as a main, 4 as a side dish 100g dried bean thread vermicelli 1 large cooked skinless chicken breast, shredded roast anuts 612 tbsp roasted peanuts, finely chopped mangeto 50g mangetout, sliced 2 tbsp roughly chopped fresh coriander for the chicken sauce 1 tsp light soy sauce 4% tsp dark soy sauce pinch ground white pepper for the salad dressing 14 tsp dried chilli flakes 112 tsp finely diced ginger 12 tbsp light soy sauce tsp dark soy sauce 1%2 tsp sesame oil 1 tbsp Chinkiang vinegar pinch salt pinch ground white pepper 1 tsp granulated sugar add an exotic(see here) 1 tbsp har mey (dried shrimp) 2 tsp vegetable oil 1 If you are adding an exotic: pan-fry the har mey in the oil until crunchy. Drain on kitchen paper and set aside.
2 Soak the vermicelli in hot water for 5-10 minutes until the strands are translucent and soft but not gloopy. Tip into a colander, rinse under cold water and set aside.
3 Put the shredded chicken and all the chicken sauce ingredients into a small saucepan. Pour in 120ml water and cook over a low heat until all the liquid has been absorbed.
4 Mix the dressing ingredients together in a small bowl and set aside.
5 Put the vermicelli, chicken, peanuts, mangetout, coriander, and har mey, if using, into a large bowl and pour the dressing over the top. Gently toss the salad, coating the vermicelli with the dressing and serve.
