Lemongrass Chicken Rice Noodle Salad

In a mixing bowl, add chicken thighs, chopped lemongrass, salt, fish sauce, and oil. Mix and cover with cling wrap store in the fridgeto marinate at least 4-6 hours or refrigerate overnight.

Heat oil in a large pan on medium heat, place chicken skin-side down, cook for 4-6 minutes. Turn over and continue cooking for 2-4 minutes. Transfer to the plate to rest for 5 minutes, then slice to serve.

In a mixing bowl, add caster sugar and warm water. Mix until sugar dissolves, add vinegar, fish sauce, and chilli. Mix together and transfer to a bowl, set aside ready to serve.

Cook thin rice noodles following packet instructions, cool down, drain, set aside ready to serve at room temperature.

Grate carrot, pick coriander, slice red chilli and toast black sesame seeds. Once ready set aside to add as garnish.

Place noodles in a bowl, place sliced chicken on top, garnish with chilli, carrot, coriander and black sesame seeds.