Foryoueats: Crispy Chicken and Noodle Salad | Marion's Kitchen

Ingredients

• 180g (6 oz) dried rice vermicelli noodles
• 2 tsp vegetable oil
• 4 skin-on chicken thigh fillets
• ½ tsp ground turmeric
• ¼ tsp ground black pepper
• ½ small wombok (Napa cabbage), cut into bite-sized pieces
• 1 small cucumber, sliced
• ½ cup mint leaves
• 3 tbsp roasted peanuts, finely chopped
• Thai-style dressing:
• 3 garlic cloves
• 4 bird’s eye chillies
• 1 tbsp finely shaved palm sugar
• 3 tbsp fish sauce
• 3 tbsp lime juice