Name: Crispy chicken noodle salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 400 gram packet frozen crumbed chicken schnitzels; 250 gram packet rice vermicelli noodles; 1 medium red capsicum, finely chopped; 150 gram snow peas, trimmed, thinly sliced lengthways; 1 small carrot, cut into thin matchsticks; 1 medium red onion, halved, cut into thin wedges; 1/2 cup fried shallots; 1/3 cup chopped coriander; 1 tablespoon sesame oil; 2 tablespoon lemon juice; 1 tablespoon light soy sauce; 3 teaspoon fish sauce; 2 teaspoon brown sugar; 1 clove garlic, crushed; lemon wedges, to serve

Ingredients

400 gram packet frozen crumbed chicken schnitzels

250 gram packet rice vermicelli noodles

1 medium red capsicum, finely chopped

150 gram snow peas, trimmed, thinly sliced lengthways

1 small carrot, cut into thin matchsticks

1 medium red onion, halved, cut into thin wedges

1/2 cup fried shallots

1/3 cup chopped coriander

1 tablespoon sesame oil

2 tablespoon lemon juice

1 tablespoon light soy sauce

3 teaspoon fish sauce

2 teaspoon brown sugar

1 clove garlic, crushed

lemon wedges, to serve

Method

1.Preheat oven to hot, 200°C (180°C fan-forced).

2.Place chicken on a baking tray. Bake 20 minutes, or until golden and cooked. Slice thinly.

3.Soak noodles in boiling water in a large, heatproof bowl 2 minutes; stir to separate strands; drain.

4.Add capsicum, snow peas, carrot, onion, shallots, half the chicken and half the coriander to noodles.

5.Whisk oil, juice, sauces, sugar and garlic in a small jug; add to noodle mixture. Toss to combine.

6.Spoon noodle salad into bowls; top with remaining chicken and coriander. Serve at once with lemon wedges.

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Ingredients

Method

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