Spicy Noodle Salad with Lemongrass Grilled Chicken

Servings: 4-6
Prep Time: 10-15 minutes
Cook Time: 8-10 minutes

Vinaigrette Ingredients:

• 2 tbsp brown sugar
• 2 tbsp sambal oelek
• 1/3 cup rice vinegar
• 1/3 cup canola oil
• 1 tbsp mirin
• 1 tbsp fish sauce
• 2 tbsp B-Spicy Lemongrass and Tamarind Chili Paste

Salad Ingredients:

• 200g dried rice noodles (1/2 package), soaked until soft
• 1 cup carrots, thinly sliced
• 1 cup cucumbers, thinly sliced
• 1/2 cup cabbage (white or purple), thinly sliced
• 1/2 cup red bell pepper, thinly sliced
• 2 stalks celery, thinly sliced
• 4 green onions, chopped
• 1/2 cup cherry tomatoes, halved
• 1/2 bunch fresh coriander, chopped
• Mint leaves for garnish

Directions:

1. Prepare Vinaigrette: Whisk together all vinaigrette ingredients until well combined.
2. Cook Noodles: Boil soaked noodles with 1 tbsp salt for 2-3 minutes. Drain, rinse with cold water, and press out excess water.
3. Combine Salad: Toss noodles with half the vinaigrette until well-coated. Add all vegetables (except mint) and remaining vinaigrette; toss gently.
4. Serve: Top with mint leaves and serve alongside lemongrass grilled chicken.