180g (6.3 oz) dried rice vermicelli noodles
1 cup finely sliced Chinese cabbage
1 cup finely sliced red cabbage
½ cup mint leaves
¼ cup roughly chopped coriander leaves
1 red chilli finely sliced
¼ cup Marion’s Kitchen Coconut Sweet Chilli (use my store locator to find out where to buy)*
green lettuce leaves to serve
2 x 200g (7 oz) chicken breasts
3 slices ginger
4 garlic cloves, bruised
2 spring onions (scallions), finely sliced
To make the poached chicken, place 4 cups of water in a saucepan. Add the chicken, ginger, garlic and spring onions. Place over high heat. Wait for the water to just start to gently simmer, then turn the heat down to medium and continue to simmer gently for 10 minutes. Then turn the heat off (leave the saucepan on the hot stovetop) and leave for 10 minutes.
In the meantime, soak the vermicelli noodles in hot water for 3-4 mintues or until tender. Drain and place in a large bowl. Allow to cool.
Transfer the chicken to a chopping board and use a rolling pin to bang the chicken pieces to loosen them. Then tear into fine shreds.
To the noodles, add the chicken, Chinese cabbage, red cabbage, mint, coriander and red chilli. Add the Coconut Sweet Chilli and gently toss until well combined. Serve the salad with green lettuce leaves.
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