Name: Chicken vermicelli salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 2 chicken breasts, skinless and boneless; 50 gram rice vermicelli; 2 teaspoon sweet chilli sauce; 1 tablespoon lime juice; 2 teaspoon fish sauce; 1 clove garlic, crushed and finely chopped; 1 teaspoon brown sugar; 1 teaspoon grated fresh ginger; 1/2 telegraph cucumber, peeled into long thin strips; 1/2 cup mung bean sprouts; 1 medium carrot, cut into sticks; 1/4 cup basil leaves, chopped; 1/4 cup mint leaves, chopped; 1/2 small red onion, finely sliced; 1/2 red capsicum, finely chopped; 1/4 cup blanched cashew nuts, lightly toasted

Chicken vermicelli salad

For a vegetarian take on this light salad, simple replace the chicken with sliced tofu.

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Serves 2

Prep

Cook

10M

Total

15M

Ingredients

2 chicken breasts, skinless and boneless

50 gram rice vermicelli

2 teaspoon sweet chilli sauce

1 tablespoon lime juice

2 teaspoon fish sauce

1 clove garlic, crushed and finely chopped

1 teaspoon brown sugar

1 teaspoon grated fresh ginger

1/2 telegraph cucumber, peeled into long thin strips

1/2 cup mung bean sprouts

1 medium carrot, cut into sticks

1/4 cup basil leaves, chopped

1/4 cup mint leaves, chopped

1/2 small red onion, finely sliced

1/2 red capsicum, finely chopped

1/4 cup blanched cashew nuts, lightly toasted

Method

1.Cook chicken in a saucepan of simmering water until cooked through. Allow to cool slightly and then roughly chop.

2.Cook the vermicelli for 5 minutes in boiling water or according to packet instructions. Drain well and run under cold water and then roughly chop with kitchen scissors.

3.Combine sweet chilli sauce, lime juice, fish sauce, garlic, sugar and ginger in a small bowl and set aside.

4.Arrange vermicelli, chicken, cucumber, sprouts, carrot, basil, mint, onion, capsicum and cashew nuts on 2 plates. Drizzle with dressing and serve.

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Ingredients

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