Vietnamese-Style Chicken Breast & Mango Noodle Salad
For this vibrant Vietnamese-inspired salad you'll cook chicken breast over a high heat until golden and crisp. You'll pack the noodle salad with crunchy little gem and fresh sweet mango, before tossing through a fragrant dressing. Garnish with fresh chilli, coriander and mint
Ingredients for 2 people
Cooking for 3? 1 and a half for each ingredient Cooking for 4? Double each ingredient
You'll also need
Vegetable oil, Salt (or dietary alternatives)
Cooking instructions
Instructions for 2 [for 3] [for 4] portion recipe.
Take your chicken out of the fridge, open the packet and let it air, then heat a large, wide-based pan (preferably non-stick with a matching lid) with a drizzle of vegetable oil over a medium-high heat
Once hot, add your chicken breast portion[s] with a pinch of salt and cook for 3 min on each side or until golden, then add a couple of splashes of water to the pan and cover with a lid
Cook for a further 10-12 min or until the chicken is cooked through (no pink meat!)
Whilst the chicken is cooking, boil a kettle
Peel and finely chop (or grate) your garlic
Peel (scrape the skin off with a teaspoon) and finely chop (or grate) your ginger
Cut your red chilli[es] in half lengthways, deseed (scrape the seeds out with a teaspoon) and chop finely
Meanwhile, add your fine egg noodles to a large bowl, cover them with boiled water until fully submerged and stir for 10 sec until the noodles separate
Set aside to soak for 4 min, or until softened
Once softened, drain the noodles, run them under cold water for 10 sec until slightly cooled, then set aside to drain further
Whilst the noodles are softening, combine the chopped garlic, chopped ginger, Sriracha hot chilli sauce (can't handle the heat? Go easy!), rice vinegar and soy sauce with 3 tbsp [4 1/2 tbsp] [6 tbsp] vegetable oil – this is your dressing
Rip the outer leaves of your lettuce[s] into large, bite-sized pieces then shred the inner core
Strip your mint leaves from their stalks and chop them roughly, discarding the stalks
Chop your coriander finely, including the stalks
Top, tail and peel your mango[es]
Stand the mango[es] upright and very carefully slice the flesh away from the stone[s]
Tip: If you feel resistance against your knife, it means you are hitting the stone
Chop the mango flesh into small bite-sized pieces, discarding the stones
Add the ripped lettuce, drained noodles, chopped mango and most of the chopped chilli (not a fan of spice? Just add a little!) to a bowl with the dressing and give everything a good mix up – this is your noodle salad
Transfer the crispy chicken to a clean board and shred apart into roughly bite-sized pieces using two forks – this technique is known as 'pulling'
Serve the noodle salad topped with the crispy chicken
Garnish with the chopped herbs and remaining chopped chilli (remember to go easy if you don't like spice)
Enjoy!
Nutritional information
Nutritional information only applies to ingredients supplied by Gousto.
serving
The cooking process and additional ingredients added at home (listed under “You'll also need”) will affect total values.
Allergens
Allergens highlighted by † (egg, gluten, soya).
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews, pecan nuts, brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
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