Speedy, tasty HOLIDAY MEALS

Vietnamese-style Chicken Salad

SERVES 4 PREPARATION & COOKING 15 MINUTES

375g packet rice stick noodles
2 tablespoons vegetable oil
500g chicken thigh fillets, thinly sliced
1/3 cup char siu sauce
2 tablespoons rice wine vinegar
2 carrots, julienned
2 Lebanese cucumbers, halved, sliced lengthways
1 bunch coriander, leaves picked
1 bunch mint, leaves picked
2 long red chillies, seeds removed, thinly sliced lime cheeks to serve

1. In a large heatproof bowl, cover rice noodles with boiling water. Set aside for 5 minutes or until soft. Drain.

2. In a large frypan, heat oil on high. Cook chicken for 4-5 minutes or until browned. Add sauce and vinegar. Cook, stirring, for 2 minutes.

3. Top noodles with chicken mixture, carrot, cucumber, coriander, mint and chillies. Serve with lime cheeks.

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