Whip up this quick chicken and mango noodle salad this week. It’s a great summertime meal idea.
Serves44
Cook time10 mins10 minutes
Prep time5 mins5 minutes
Ingredients
500g Coles RSPCA Approved Australian Chicken Breast Mince
1 1/2 tbs Thai seasoning paste
200g Coles Asia Rice Vermicelli Noodles
350g pkt Coles Kitchen Broccoslaw Salad Kit
1 large mango, stoned, peeled, thinly sliced
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a greased wok or large frying pan over high heat. Add the mince. Cook, stirring with a wooden spoon to break into large lumps, for 5 mins or until mince begins to brown. Push mince to the side of the wok or pan. Add the seasoning paste to the centre of the wok or pan. Cook, stirring, for 15 secs and toss to combine. Cook the chicken mixture for 1 min or until any liquid evaporates and the chicken is golden.
Step 2
Meanwhile, cook the noodles in a large saucepan of boiling water for 3 mins or until tender. Refresh under cold water. Drain well, squeezing out excess water.
Step 3
Place the slaw mixture in a large bowl. Add the mango with the cranberries and half the dressing from the salad kit. Toss to combine. Add the noodles and toss to combine.
Step 4
Divide the salad mixture among serving plates and top with the chicken mixture. Serve with the remaining dressing.
