WHIP up a fragrant Thai dish in 15 minutes with this quick and easy chicken and vermicelli noodle salad.

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.

INGREDIENTS

• 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 lettuce leaves or iceberg lettuce leaves
• 1/2 cup mint leaves
• 2 tablespoons roasted peanuts, coarsely chopped

PREPARATION TIME

• Five minutes

  COOKING TIME

• 10 minutes

  SERVINGS

• Four