Thai Chicken and vermicelli Salad

Source: Coles Magazine October 2015 - pag 17
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Serves 4 - Prep 5 min Cooking 10 min
100g rice vermicelli noodles
 2 teaspoons peanut oil
 500g Coles RSPCA approved chicken mince
 1 red onion, thinly sliced
 1 teaspoon Gourmet Garden lemongrass
 1 teaspoon Gourmet Garden ginger
 1/4 cup (60ml) sweet chilli sauce
 1 carrot, peeled, cut into matchsticks
 1 cup coriander leaves
 12 butter or iceberg lettuce leaves
 1/2 cup mint leaves
 2 tablespoons roasted peanuts, coarsely chopped

  1. Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 3 mins to soak. Drain well.
  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.
  3. Add the noodles, carrot and half the coriander to the wok. Toss to combine.
  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.

Vic Lic

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