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
Poached chicken:
2 x 200g (7 oz) chicken breasts
3 slices ginger
4 garlic cloves, bruised
2 spring onions (scallions), finely sliced
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