Name: Thai chicken and noodle salad
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6
Ingredients: 2 tablespoon vegetable or peanut oil; 1 kilogram chicken mince; 2 clove garlic, crushed; 3 teaspoon fresh ginger, finely grated; 1 fresh long red chilli, thinly sliced; 2 tablespoon fish sauce, plus 1 tablespoon extra; 2 tablespoon sweet chilli sauce, plus 1/4 cup extra; 125 gram rice vermicelli; 1/3 cup lime juice; 2 baby cos lettuce, leaves separated; 1 lebanese cucumber, halved, seeded, thinly sliced; 250 gram cherry tomatoes, halved; 1/2 small red onion, halved, thinly sliced; 1/3 cup coriander leaves; 1/3 cup mint leaves

Thai chicken and noodle salad

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Serves 6

Prep

25M

Cook

10M

Total

35M

Ingredients

2 tablespoon vegetable or peanut oil

1 kilogram chicken mince

2 clove garlic, crushed

3 teaspoon fresh ginger, finely grated

1 fresh long red chilli, thinly sliced

2 tablespoon fish sauce, plus 1 tablespoon extra

2 tablespoon sweet chilli sauce, plus 1/4 cup extra

125 gram rice vermicelli

1/3 cup lime juice

2 baby cos lettuce, leaves separated

1 lebanese cucumber, halved, seeded, thinly sliced

250 gram cherry tomatoes, halved

1/2 small red onion, halved, thinly sliced

1/3 cup coriander leaves

1/3 cup mint leaves

Method

1.Heat oil in a large frying pan over moderately high heat. Add mince; cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until browned. Add garlic, ginger and chilli; cook and stir for 1 minute or until fragrant. Stir in sauces.

2.Meanwhile, soak noodles in boiling water in a medium heatproof bowl for 5 minutes. Stir to separate strands; drain. Using scissors, cut vermicelli into shorter pieces.

3.Combine extra fish sauce, extra sweet chilli sauce and juice in a medium jug. Add a quarter of the dressing to vermicelli; toss well.

4.Arrange lettuce leaves on serving plates. Top with vermicelli mixture, cucumber, tomato, onion and half the herbs spoon mince mixture over top; drizzle with remaining dressing. Top with remaining herbs.

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