YOUR FOOD BAG

Price
QTY

TOTAL

$0.00 Update cart

Price excludes delivery, which is applied at checkout. Orders will be processed in USD


GET SHIPPING ESTIMATES

CORIANDER, MINT & LIME CHICKEN NOODLE SALAD

Ingredients

  • Prep 40 mins
  • Cook 10 mins
  • Serves 4
  • 1 tbs peanut oil
  • 500g chicken mince
  • 2 garlic cloves, finely chopped
  • 1 tsp sesame oil
  • 100g dried vermicelli noodles
  • 4 green onions (shallots), trimmed and sliced diagonally
  • 1⁄2 cup small mint leaves
  • 1 cup coriander leaves
  • 1 cup bean sprouts, trimmed
  • 1 Lebanese cucumber, cut into 1cm thick dice
  • CHILLI AND LIME DRESSING

  • 2 small red bird’s eye chillies
  • 1⁄3 cup lime juice (about 2-3 limes)
  • 2 tbs fish sauce
  • 11⁄2 tbs brown sugar

Directions

  • STEP 1 - Heat oil in a large non-stick frying pan over medium-high heat. Place chicken and garlic into pan and cook, breaking up mince with a wooden spoon, until white and cooked through. Stir in sesame oil. Transfer to a heatproof dish and refrigerate for 30 minutes to cool.
  • STEP 2 - Meanwhile, combine dressing ingredients in a screw-top jar. Shake until well combined. Place noodles in a heatproof bowl, cover with boiling water and stand for 10 minutes until tender. Drain noodles. Chill until ready to serve.
  • STEP 3 - Place cooled chicken mixture into a large bowl. Add green onions, mint, coriander, bean sprouts and cucumber. Drizzle with dressing and toss to combine. Arrange noodles on a serving plate or individual bowls, top with chicken mixture and serve.

Recipe Ingredient

Leave a Comment