Celebrate the Lunar New Year with a recipe that’s as vibrant as it is delicious. This one by Chef Tom Walton has taken classic Asian flavours and turned them into a quick, flavour-packed salad bowl that’s perfect for sharing. Using a carefully balanced blend of Plum Sauce, Hoi Sin Sauce, Light Soy Sauce, and Pure Sesame Oil, this Plum Chicken Vermicelli Salad hits the perfect sweet–salty notes. Tossed with fresh veggies, herbs, and vermicelli noodles, it’s a feast for the eyes and the taste buds — and the leftover marinade doubles as a zingy dressing to drizzle over everything.
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Marinade:
- 3 tbsp AYAM Plum Sauce
- 3 tbsp AYAM Hoi Sin Sauce
- 2 tbsp AYAM Light Soy Sauce
- 1 tbsp AYAM Pure Sesame Oil
- Juice of 2 limes
Salad:
- 6 skinless, boneless chicken thighs
- 2 spring onions, sliced
- 2 carrots, sliced into matchsticks or grated
- 1 Lebanese cucumber, finely sliced
- 1 large red chilli, finely sliced
- 150 g AYAM rice vermicelli noodles, cooked according to packet instructions
- ¼ cup crushed peanuts
- Handful of coriander leaves
- 2 baby cos, leaves separated
INSTRUCTIONS
- Combine the marinade ingredients, then divide in half. Marinate the chicken with half and set aside in the fridge. To the other half, add the lime juice and 3 tbsp water; set aside.
- Preheat oven to 220°C.
- Place the chicken thighs onto a lined baking tray and cook for 15 minutes. Reserve any tray juices and add to the leftover half of the marinade sauce. Slice the chicken.
- Arrange the baby cos leaves around the edge of a large platter. Add the noodles, vegetables, and sliced chicken. Scatter over spring onion, chilli, peanuts, and coriander.
- Drizzle with the leftover marinade and serve extra on the side.
