Marion’s Kitchen Vietnamese Noodle Salad, which includes:
VIETNAMESE SALAD DRESSING
RICE VERMICELLI NOODLES
1 tbsp oil
2 cups finely sliced cabbage
1 cup peeled and cooked edamame beans
1 cup sliced baby spinach leaves
1 cup mint leaves
2 avocados, peeled, sliced
micro herbs to serve (optional)
Chia Chicken Meatballs:
¼ cup chia seeds
500g chicken mince
¾ cup rolled oats
½ cup finely sliced spring onion (scallions)
1 tsp sea salt
Whisk together the chia seeds and ½ cup water. Let stand for 20 minutes until thickened.
Place RICE VERMICELLI NOODLES in a large, heat-proof bowl and cover with boiling water. Soak for about 5 minutes or until softened. Drain and rinse with water to cool. Drain again and squeeze out any excess water. Cut the noodles into short strips using scissors or a knife. Allow noodles to cool.
In the meantime, combine thickened chia seeds and remaining chicken meatball ingredients in a large bowl. Form mixture into small meatballs.
Heat oil in a large non-stick frying pan over medium-high heat. Cook meatballs for 3-4 minutes or until golden and cooked through. Remove from heat.
Allow the noodles to cool and then place them in a large bowl with the cabbage, edamame, spinach and mint leaves. Add the VIETNAMESE SALAD DRESSING and gently toss until well combined.
Place noodle mixture and meatballs on serving plates. Top with avocado slices and herbs. Sprinkle over the CRISPY SHALLOTS.