Ingredients


For the preparation of the chicken:


  • 300 g chicken, cut into strips
  • 2 garlic cloves, finely chopped
  • 1 tablespoon finely chopped lemongrass
  • 1 cm finely chopped fresh ginger
  • 1 tablespoon of olive oil


To assemble the salad:


  • 1 grated carrot
  • 0.5 minced white cabbage
  • some green salad leaves
  • 0.5 cucumber, seeded and cut into sticks
  • two large handfuls of bean sprouts
  • 50 gr of rice vermicelli
  • a small handful of cashews
  • coriander


For the vinaigrette sauce:


  • 2 teaspoons of sesame oil
  • 2 tablespoons of light soy sauce
  • 10 tablespoons of water
  • 4 tablespoons of rice vinegar
  • 1 to two teaspoon of salt
  • 2 tablespoons of powdered sugar

Preparation


  1. First, prepare the vinaigrette by mixing all the ingredients.
  2. Put water to heat. When it is boiling, stop it and soak the vermicelli.
  3. After five minutes, drain them and run them under cold water, stirring them until they are freezing.
  4. Put the salad at the bottom of the bowl cut into pieces, then the vermicelli, cabbage, a few cucumber slices, bean sprouts, and grated carrot to finish. Reserve.
  5. In a pan, heat the olive oil and add the garlic, lemongrass, and ginger. Leave to cook for a few moments while stirring. Add the chicken.
  6. To finish, sprinkle your chicken salad with chopped cilantro and crushed cashews.