How to make it

  • Soak noodles in cool water for 1 hour, or until very soft. OR, if you're in a hurry, gently boil the noodles until they're soft and transparent (about 10 minutes).
  • While noodles are soaking (or boiling), place all salad dressing ingredients together in a cup. Stir well to combine. Set aside.
  • Rinse noodles with cold water. Drain completely and slide them into a large mixing bowl.
  • Bring 3-4 cups water to boil in a soup-type pot. Add the lemongrass slices and boil until fragrant (1-2 minutes).
  • Add the prawns and chicken and boil for 1-2 minutes, or just until prawns are cooked. Try not to overcook, as this will make it rubbery.
  • Drain seafood and chicken, including lemongrass. Rinse with cold water. Place drained prawns, chicken and lemongrass in the mixing bowl (along with the noodles).
  • Add to the mixing bowl: fresh coriander and basil, spring onions, tomato, and cucumber.
  • Now pour the salad dressing overtop, tossing well to combine.
  • Do a taste test. Add more fish sauce if not salty enough. If not spicy enough, add more chilli sauce or fresh chilli. If too sour for your taste, add a little more sugar.
  • If you have time, allow the salad to sit in the refrigerator 1 hour or more. Then just toss again and serve.
  • To serve, place salad on a bed of green or red lettuce, OR Chinese cabbage.

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