ROASTED ASPARAGUS & CHICKEN VIETNAMESE NOODLE SALAD WITH SOY AND GINGER DRESSING

Pre-heat oven to 190°C.  

Toss chicken in soy sauce and sweet chilli and marinate for at least 10 minutes, then arrange on a lined baking tray and cook for 12-15 minutes or until golden and cooked through.  

Trim the asparagus and toss in the olive oil, garlic and sea salt and arrange in a single layer on a lined baking tray. Roast for 8-10 minutes until tender and starting to caramelise.  

Place the vermicelli in a large bowl and cover with boiling water, allow to soften for about 10 minutes, then rinse in cold water and drain well.  

Combine the dressing ingredients in a jar and shake well then adjust seasoning to taste.  

In a large bowl combine the noodles, ranchslaw, carrot and herbs and toss with half the dressing. 

Slice the chicken and add to the salad along with the asparagus or serve plated on top of the salad with long spears of roasted asparagus. Drizzle with remaining dressing, sprinkle with black sesame seeds and garnish with fresh herbs.  

• 2 bunches LeaderBrand Asparagus
• 1 cup LeaderBrand Ranchslaw 
• 4 chicken thighs 
• ¼ cup soy sauce  
• 2 tbsp sweet chili sauce   
• 2 tbsp olive oil  
• 3-4 garlic cloves 
• Salt  
• 250g vermicelli noodles   
• 1 carrot, peeled and grated or finely sliced  
• Fresh mint and coriander 
• 1 tsp black sesame seeds  

Dressing:  

• 3 tbsp oil  
• 1 tbsp sesame oil  
• 3 tbsp soy / teriyaki or tamari sauce  
• 3-4 slices pink pickled ginger, sliced  
• 1 tbsp sweet chili sauce or ½ small red chilli, sliced   
• Fresh lime juice to taste