Warm Vietnamese lemongrass chicken salad

Step 1

Place sugar and vinegar in a small bowl. Stir until sugar dissolves. Add carrot. Stir to combine.

Step 2

Make Chilli Dressing: Place garlic, chilli, sugar, fish sauce, lime juice and 1/2 cup water in a small bowl. Stir until sugar dissolves.

Step 3

Cook noodles following packet directions. Drain. Refresh under cold water. Drain.

Step 4

Place chicken, lemongrass, garlic, fish sauce, extra sugar and white pepper in a glass or ceramic bowl. Toss to coat.

Step 5

Heat a wok over medium-high heat. Add oil. Swirl to coat. Stir-fry chicken, in 2 batches, for 2 to 3 minutes, or until browned and cooked through. Transfer to a bowl. Cover to keep warm.

Step 6

Drain carrot mixture. Divide noodles among serving bowls. Top with lettuce, cucumber, chicken, carrot, coriander and mint. Sprinkle with fried shallots and peanuts. Drizzle with Chilli Dressing. Serve.