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Ingredients
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1 large (about 225g) free-range chicken breast fillet, excess fat trimmed
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3 thin slices fresh ginger
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1 garlic clove, thinly sliced
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80g rice vermicelli noodles
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2 small (about 120g) zucchini, peeled lengthways into ribbons
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100g (1/2 cup) bottled roasted capsicum (peppers), drained well, thinly sliced
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1/2 punnet (about 100g) grape tomatoes, quartered lengthways
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3 green shallots, ends trimmed, thinly sliced diagonally
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75g baby Asian greens
Dressing
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2 tablespoons fresh lime juice
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2 teaspoons tamari
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1 teaspoon fish sauce
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1 small garlic clove, crushed
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1 small fresh red chilli, deseeded, finely chopped
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Pinch of caster sugar
Method
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1Place the chicken, ginger and garlic in a large saucepan. Add enough boiling water to just cover. Place over very low heat and simmer, covered, for 9 minutes or until just cooked through. Transfer chicken to a plate, cover with foil and set aside for 10 minutes to rest. Slice the chicken across the grain.
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2Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Set aside for 10 minutes to soften. Drain well.
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3To make the dressing, whisk together the lime juice, tamari, fish sauce, garlic, chilli and sugar in a jug until combined.
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4Combine the noodles, zucchini, capsicum, tomato, green shallot and Asian greens in a large bowl. Add half the dressing and toss to combine.
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5Divide the noodle mixture among serving bowls. Top with chicken and drizzle with the remaining dressing. Serve immediately.
Source: taste.com.au
