Try this delicious salad!
In a pot over high heat, place the vinegar and sugar with ¼ cup water. Bring to the boil and boil for about 3 minutes until starting to thicken. Remove from the pot to a bowl, and add the fish sauce, chilli and garlic.
Leave to cool.
Pour boiling water over the noodles and leave to stand for two minutes. Drain and set aside to cool.
In a frypan over medium-high heat, toast the peanuts until golden with some little blackened bits.
Remove from the pan. Add the oil to the pan and stir-fry the chicken until golden and cooked through. Remove from the pan.
In a bowl mix the Lebanese cucumber, green beans, noodles, and most of the mint and coriander leaves.
Toss with a little of the fish sauce dressing. Place the saladin a bowl and top with the chicken, fried garlic and peanuts.
Drizzle a little more dressing over and top with some extra
Coriander and mint leaves. Serve immediately.
Nutritional analysis per serving (4 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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