Ingredients
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250g rice vermicelli noodles
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2 chicken breast fillets, trimmed, coarsely chopped
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60ml (1/4 cup) water
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200g snow peas, trimmed, thinly sliced
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1 red capsicum, halved, deseeded, thinly sliced
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6 green shallots, trimmed, roughly chopped
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1/4 cup fresh coriander, loosely packed, coarsely chopped
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12 fresh mint leaves, roughly torn
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2 red birdseye chillies, halved, deseeded, finely chopped
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3cm piece fresh ginger, peeled, thinly sliced lengthways
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60ml (1/4 cup) fresh lemon juice
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1 1/2 tablespoons fish sauce
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3 teaspoons soy sauce
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1 tablespoon water, extra
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2 garlic cloves, crushed
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2 teaspoons finely grated palm sugar
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45g (1/4 cup) toasted cashew nuts, coarsely chopped
Method
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1Cook noodles in a saucepan of boiling water over high heat for 3 minutes. Drain.
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2Place the chicken in the bowl of a food processor and process until finely chopped.
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3Heat water in a saucepan over medium heat. Add chicken and cook, uncovered, stirring occasionally, for 5 minutes. Transfer to a bowl. Add noodles, snow peas, capsicum, shallots, coriander, mint, chillies and ginger. Toss to combine.
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4Combine lemon juice, fish sauce, soy sauce, extra water, garlic and palm sugar in a bowl. Add to chicken mixture and toss to combine.
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5Place the vermicelli salad on serving bowls and sprinkle with cashews. Serve immediately.
Source: taste.com.au
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