SOMETHING NEW: Try this affordable, easy and very tasty Asian dish.
SOMETHING NEW: Try this affordable, easy and very tasty Asian dish.

Thai chicken and vermicelli salad

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

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