Recipe

Thai chicken and noodle salad

Jan 30, 2013 1:00pm
  • 25 mins preparation
  • 10 mins cooking
  • Serves 6
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Ingredients

Thai chicken and noodle salad
  • 2汤匙蔬菜或花生油
  • 1 kilogram chicken mince
  • 2 clove garlic, crushed
  • 3 teaspoon fresh ginger, finely grated
  • 1 fresh long red chilli, thinly sliced
  • 2 tablespoon fish sauce, plus 1 tablespoon extra
  • 2 tablespoon sweet chilli sauce, plus 1/4 cup extra
  • 125 gram rice vermicelli
  • 1/3 cup lime juice
  • 2 baby cos lettuce, leaves separated
  • 1 lebanese cucumber, halved, seeded, thinly sliced
  • 250 gram cherry tomatoes, halved
  • 1/2 small red onion, halved, thinly sliced
  • 1/3 cup coriander leaves
  • 1/3 cup mint leaves

Method

Thai chicken and noodle salad
  • 1
    热油中large frying pan over moderately high heat. Add mince; cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until browned. Add garlic, ginger and chilli; cook and stir for 1 minute or until fragrant. Stir in sauces.
  • 2
    Meanwhile, soak noodles in boiling water in a medium heatproof bowl for 5 minutes. Stir to separate strands; drain. Using scissors, cut vermicelli into shorter pieces.
  • 3
    Combine extra fish sauce, extra sweet chilli sauce and juice in a medium jug. Add a quarter of the dressing to vermicelli; toss well.
  • 4
    Arrange lettuce leaves on serving plates. Top with vermicelli mixture, cucumber, tomato, onion and half the herbs spoon mince mixture over top; drizzle with remaining dressing. Top with remaining herbs.

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