15 Minute Thai Chicken Noodle Salad
- 15 Minute Dinners, Main meals, Quick Salads, Recipes
A fresh, easy and delicious meal perfect for the warmer nights! This Thai chicken noodle salad has so much flavour and can be made in as little as 15minutes.
Serve in iceberg leaves with extra lime and peanuts!
Thai Chicken Noodle Salad
A light and delicious meal ready in under 15minutes! Perfect for a hot summer night.
Servings: 4 serves
Ingredients
- 500 g Chicken Mince
- 100 g Brown Rice vermicelli noodles or white
- 1 onion diced
- 1/2 tsp ground ginger
- 2 carrots cut into matchsticks
- 1 red capsicum thinly sliced
- 1 cup coriander leaves
- 1 Cup bean sprouts optional
- 1/4 cup mint leaves optional
- 1/4 cup crushed peanuts
- 3 TBS Sesame Oil
- 3 Cloves garlic crushed
- 2 TBS fish sauce
- 1/4 cup lime or lemon juice
- 2 tsp maple syrup or stevia
- Iceberg or Cos Lettuce Leaves
Instructions
- Heat a fry pan on high heat and add chicken mince, garlic, ginger and onion, stirring occasionally until cooked.
- Place noodles in a bowl and cover with boiling water. Let sit for about 5 minutes or until tender. Drain and rinse under cold water.
- Meanwhile make the dressing by mixing lime juice, fish sauce, sesame oil and stevia in a small bowl. Chop veggies then add both the the pan, combining well.
- Add noodles and herbs last, stirring through for a couple of minutes until all is combined.
- Pour mix into lettuce leaves and top with extra herbs and squeeze of lime juice and peanuts.
Notes
*Use leftover pack of vermicelli for rice paper rolls later in the week.
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