Vietnamese salad

Ingredients

• 100 g cellophane noodles, (Vermicelli bean thread)
• 1 tbs canola oil
• 2 clove(s) garlic, crushed
• 1 whole fresh red chilli, long, fresh, finely chopped
• 250 g Chicken, lean breast, mince, raw
• 1/2 individual Iceberg lettuce, shredded
• 1 medium carrot(s), grated
• 1 medium Red capsicum, thinly sliced
• 1/2 medium red onion, thinly sliced
• 1/2 cup(s) fresh mint, leaves
• 1/2 cup(s) fresh coriander, leaves
• 2 tbs Poonsin, Vietnamese Dipping Sauce
• 1 x 3 second spray(s) oil spray

Instructions

Prepare noodles following packet instructions. Drain well. Using scissors, cut noodles into 6cm lengths. Transfer to a large bowl.

Meanwhile, heat a wok over high heat. Add oil and heat for 30 seconds. Stir-fry garlic and chilli for 30 seconds or until fragrant. Add mince and stir-fry, breaking up lumps, for 2–3 minutes or until lightly browned.

Add lettuce, carrot, capsicum, onion, mint, coriander and chicken mixture to noodles. Add dipping sauce and toss gently to combine. Serve.

FULL RECIPES

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