Warm Thai Chicken & Vermicelli Noodle Salad

This recipe came from Australian Good food Mag, but I am unsure from when. Probably 2011.

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100g green beans, trimmed
2x 180g chicken breast fillets
80g dried vermicelli noodles
1 lime, juiced
2 tsp sesame oil
1 cup(30g) beansprouts
1 carrot, cut into matchsticks
1 small red capsicum, thinly sliced
1/2 cup mint
1/2 cup coriander leaves
3 green onions (shallots), sliced diagonally

  1. Blanch beans in boiling water for 2-3 minutes, until bright green. Drain, rinse under cold water and drain again. Cut in half and set aside.
  2. Place chicken in a pan and cover with water. Heat on medium, until simmering. Reduce heat to low and cook for 10 minutes, until just cooked. Stand for 10 minutes. Drain chicken, then shred.
  3. Meanwhile, prepare noodles according to packet directions. Drain well.
  4. Mix together lime juice and oil. Combine chicken, noodles, beans and remaining ingredients. Divide between bowls and season. Drizzle with dressing just before serving.

Vic Lic

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