NOODLE SALAD BOWLS with CHILLI DRESSING
SERVES 4 / PREPARATION: 20 MIN / STANDING: 30 MIN
This is a fresh, fuss-free and healthy salad – ideal for using leftover chicken.
NOODLES
▸100g vermicelli rice noodles
▸250ml (1c) frozen peas
SALAD DRESSING
▸juice of 2 limes or 30ml (2T) white wine vinegar
▸1-2 red chillies, chopped
▸20ml (4t) fish sauce
▸30ml (2T) soy sauce
▸15-30ml (1-2T) castor sugar
SALAD
▸3 large chicken breast fillets or 4 deboned thighs, cooked and roughly shredded
▸1 head of lettuce, roughly torn
▸½ red cabbage, chopped
▸2-3 carrots, peeled and cut into ribbons
▸1 cucumber, julienned
▸2 spring onions, cut into thin strips
▸a handful of fresh basil
▸a handful of fresh mint
TO SERVE
▸100g salted and toasted peanuts, chopped
▸lime wedges
Keep 4 bowls or deep plates handy.
1 Noodles Add the noodles to a bowl and cover with boiling water. Cover with a lid or plate to keep the steam from escaping. Set aside for 20-30 minutes or until the noodles are soft and flexible.
2 Drain the noodles
and leave in the colander until needed.
Add the peas to a separate bowl and cover with hot water. Allow to stand for
