Vermicelli noodles salad with thai spiced chicken and crunchy veg

April 5, 2017
Cuisine
Serves 2 People
Prep time
5m
Cook Time
20m

It is a descent dinner dish even though it is called salad. It is a perfect after workout dish if you want a healthy and quick dinner. I love using Thai spiced marinated chicken breasts from Coles for this recipe. It only takes 20 minutes to cook in the oven and turns out tender and juicy. You can also use regular chicken breast. My favourite part is making the salad dressing by mixing different Asian sauces and dipping my finger in to try the flavour.

Ingredients

  • 500 Grams
    thai spiced chicken breasts
  • 1
    cucumber
  • 1
    carrot
  • 1
    red capsicum
  • 300 Grams
    vermicelli noodles
  • 2 Tablespoons
    sweet soy sauce
  • 1 Teaspoon
    lime juice
  • 1 Tablespoon
    soy sauce
  • 1
    small piece of ginger, finely chopped
  • cashewnuts or peanuts to sprinkle

Instructions

  1. Preheat oven to 200 C. Place baking paper on the baking tray, grease with olive oil. Place chicken breasts on the tray. If you are using plain chicken breasts, season with salt and pepper. Bake chicken for 20 minutes.

  2. Whilst chicken is in the oven, cut your carrot, capsicum and cucumber into matchsticks. Place in the large salad bowl.

  3. Soak vermicelli noodles for a couple of minutes in hot boiling water. Drain and add to the vegetables.

  4. Make the salad dressing by combining chopped ginger, sweet soy sauce , soy sauce and lime juice. You are welcome to add any other sauce you desire. Remember to taste .

  5. When chicken is ready, place on the chopping board and shred the chicken into pieces by using two forks. Add you chicken to the salad bowl. Mix well all the ingredients. Stir through your sauce and coat well all the ingredients.

  6. You can sprinkle with cashew nuts or peanuts and mint.

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