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Thai Chicken Noodle Salad

A light and delicious meal ready in under 15minutes! Perfect for a hot summer night.
Total Time15 minutes
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.