Name: Vietnamese Schnitzel Noodle Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 4 x 150g crumbed chicken schnitzels; Vegetable oil for shallow frying; Chopped roasted, unsalted peanuts and lime wedges, to serve; SALAD; 100g rice vermicelli (2 x 50g bundles); 1 large carrot (200g), peeled, shredded; 1 large Lebanese cucumber (200g), halved lengthways, thinly sliced diagonally; 3 green spring onions, thinly sliced diagonally; 1 cup chopped fresh coriander; ¼ cup sweet chilli sauce; 2 tablespoons soy sauce; 2 tablespoons lime juice

Vietnamese Schnitzel Noodle Salad

This will be a new family favourite - trust us!

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Serves 4

Prep

15M

Cook

10M

Total

25M

TIP! Packaged crumbed schnitzels from supermarkets can be cooked in the oven instead of pan-frying. They are also available from butchers and chicken shops. Shallow-frying is best for freshly crumbed schnitzels to ensure a crisp and golden coating.

Ingredients

4 x 150g crumbed chicken schnitzels

Vegetable oil for shallow frying

Chopped roasted, unsalted peanuts and lime wedges, to serve

SALAD

100g rice vermicelli (2 x 50g bundles)

1 large carrot (200g), peeled, shredded

1 large Lebanese cucumber (200g), halved lengthways, thinly sliced diagonally

3 green spring onions, thinly sliced diagonally

1 cup chopped fresh coriander

¼ cup sweet chilli sauce

2 tablespoons soy sauce

2 tablespoons lime juice

Method

To make salad, prepare noodles according to packet directions. Drain. Rinse under cold water. Drain again. Cut into shorter lengths with kitchen scissors. Transfer to a large bowl. Add carrot, cucumber, onions and coriander.

Stir sauces and juice in a small jug until combined. Add half to noodle mixture. Toss well. Refrigerate while cooking schnitzel. Reserve remaining sauce mixture.

Heat enough oil to come 1cm up the side of a large frying pan, over a medium to high heat. Add schnitzels in a single layer. Cook for 2 to 3 minutes on each side or until golden brown and cooked through. Drain on absorbent kitchen paper. Cut into 2cm wide strips.

To serve, transfer salad to a large plate. Top with chicken. Drizzle over remaining sauce mixture. Sprinkle with peanuts. Serve with lime wedges.

Jane Ash