Thai chicken and vermicelli salad

Cooking Salads Thai chicken and vermicelli salad

Whip up a fragrant Thai dish in 15 minutes with this quick and easy chicken and vermicelli noodle salad.

Lables: Low carb Low kilojoule Lower gi Egg free Fish free Gluten free Lactose free Shellfish free Soy free Wheat free
  1. Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 3 mins to soak. Drain well.
  2. Meanwhile, heat the oil in a wok over high heat. Add the mince and stir-fry for 5 mins or until cooked through. Add the onion, lemongrass and ginger and stir-fry for 30 seconds or until fragrant. Add half the sweet chilli sauce and stir-fry for 1 min or until well combined. Remove from heat.
  3. Add the noodles, carrot and half the coriander to the wok. Toss to combine.
  4. Divide lettuce leaves among serving plates. Spoon mince mixture among leaves. Drizzle with remaining chilli sauce and top with mint, peanuts and remaining coriander.

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100g rice vermicelli noodles
2 tsp peanut oil
500g Coles RSPCA approved chicken mince
1 red onion, thinly sliced
1 tsp Gourmet Garden lemongrass
1 tsp Gourmet Garden ginger
1/4 cup sweet chilli sauce
1 carrot, peeled, cut into matchsticks
1 cup coriander leaves
12 butter or iceberg lettuce leaves
1/2 cup mint leaves
2 tbsp roasted peanuts, coarsely chopped

Adv

Autors
Preparation time
5
Cooking time
10
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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