This Thai chicken and vermicelli salad recipe makes for a light and refreshing meal. Loaded with veg, this dish is a great midweek option that's sure to fill you up.
Serves44
Cook time10 mins10 minutes
Prep time5 mins5 minutes
Ingredients
100g rice vermicelli noodles
2 tsp peanut oil
500g Coles RSPCA Approved Chicken Mince
1 red onion, thinly sliced
1 tsp Gourmet Garden Lemongrass
1 tsp Gourmet Garden Ginger
¼ cup (60ml) sweet chilli sauce
1 carrot, peeled, cut into matchsticks
1 cup coriander leaves
12 butter or iceberg lettuce leaves
½ cup mint leaves
2 tbs coarsely chopped roasted peanuts
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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
Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 3 mins to soak. Drain well.
Step 2
Meanwhile, heat the oil in a wok over high heat. Add the mince and stir-fry for 5 mins or until cooked through. Add the onion, lemongrass and ginger and stir-fry for 30 seconds or until fragrant. Add half the sweet chilli sauce and stir-fry for 1 min or until well combined. Remove from heat.
Step 3
Add the noodles, carrot and half the coriander to the wok. Toss to combine.
Step 4
Divide lettuce leaves among serving plates. Spoon mince mixture among leaves. Drizzle with remaining chilli sauce and top with mint, peanuts and remaining coriander.
