Chicken skewers with vietnamese noodle salad

Ingredients (serves 4)

• 100ml rice vinegar
• 1/4 cup (60ml) fish sauce
• 2 tbs caster sugar
• 600g skinless chicken breast fillets, trimmed of excess fat, cut into strips
• 200g rice vermicelli noodles
• 1 carrot, cut into matchsticks
• 1 long red chilli, thinly sliced
• 1/3 cup mint leaves
• 1/2 cup coriander leaves
• Lemon wedges, to serve

Method

1. Soak 12 wooden skewers in cold water for 20 minutes.
2. Mix 2 tablespoons of vinegar with 1 tablespoon each of fish sauce and sugar in a bowl. Add chicken and toss to coat. Cover and refrigerate for 10 minutes.
3. Meanwhile, place the noodles and carrot in a bowl and pour over boiling water. Let stand for a few minutes to soften, then drain and place in a bowl with the chilli, mint, coriander and the remaining vinegar, fish sauce and sugar. Toss to combine.
4. Heat a lightly oiled chargrill over medium heat, or heat a barbecue to medium. While heating up, thread chicken strips onto skewers. Cook on the chargrill or barbecue for 5-7 minutes until cooked through. Serve chicken with salad and lemon wedges.

   Nutritional information

   This information is per serve.

   Protein	Dietary Fibre
   41.50g	2.00g
   Fat Total	Energy
   2.70g	1702kJ
   Fat Saturated	Sodium
   0.70g	1506mg
   Carbohydrate Total	Cholesterol
   52.30g	105.00mg
   Carbohydrate Sugars
   –