A super-fresh and zingy salad packed with green veg, fresh herbs, pickled onion, glass noodles and sticky-sweet chicken. Finished with an Asian dressing. Delicious!
20 Minutes. A healthy crowd pleaser!
350g Australian free range chicken thigh
1 Red onion
4 sprigs Mint
100g Vermicelli noodles
2 tablespoon Hoisin
2 tablespoon Rice wine vinegar
1 tablespoon Soy sauce
Preheat oven & sauce
Preheat the oven to 200ºC. Combine hoisin, soy sauce and rice wine vinegar together.
A BBQ or grill pan can be used as an alternative. Score chicken 0.5cm thick on the smooth side. Place in a bowl with HALF of the sauce, a drizzle of olive oil, salt and pepper. Once oven is hot, line a small oven tray with foil and place chicken on tray with marinade. Roast for 25 minutes. If using a BBQ/grill pan, heat to medium to hight heat. Cook for 8 minutes each side turning frequently. Remove and set aside.
Make dressing and pickle onion
To make dressing, combine remaining sauce with juice of HALF the lemon. Set aside. Peel and very finely slice the onion. Use a mandolin if you have one. Combine onion in a bowl with juice of remaining lemon and a pinch of salt. Mix well and set aside.
Prepare bun cha
Fill kettle with water and boil. Peel and grate the carrot. Cut cucumber into batons. Remove mint leaves and discard stem. Place noodles in a heat proof bowl and pour boiled water over and soak for 5 minutes. Separate noodles then drain.
Make bun cha & serve
Portion noodles into deep bowls. Top with veg, mint leaves and pickled onions. Cut chicken into 1cm thick slices then place on top of bun cha. Pour over dressing.
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