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“This is a fiesta of sweet potato noodles circling a vibrant salad and starring succulent chicken bites coated in corn chips.” Michelle Southan

let’s go!

1 corncob1 tbs olive oil3 mini capsicums, deseeded, cut into stripsVegetable oil, to shallow-fry1-1.2kg sweet potato, peeled, cut into noodles using a spiraliser to make 700g noodles250g pkt microwave long-grain rice1/4 cup finely chopped fresh coriander leaves, plus extra leaves, to serve2 green shallots,1 avocado, thinly slicedSour cream, to serveTabasco Chipotle Pepper Sauce, to serve (optional)Charred lime wedges, to serve