| Ingredients: |
|
 |
| Dressing: |
|
| lime juice |
2/3 cup (170 ml/5 1/2 fl oz) |
| Rice or white vinegar |
2 tablespoons |
| Fish sauce |
1/3 cup (80 ml/2 3/4 fl oz) |
| Soft brown sugar |
2 tablespoons |
| Red onions, thinly sliced |
2 |
| Cellophane (mung bean) |
200 g (6 1/2 oz) |
| Noodles |
|
| Chicken breast fillets |
2 large |
| Carrots, peeled into ribbons |
2 small |
| Cucumbers, peeled into ribbons |
2 |
| Fresh coriander leaves |
1/2 cup (15 g/1/2 oz) |
| Fresh mint leaves |
1 cup (20 g/3/4 oz) |
| Iceberg lettuce leaves, shredded |
8 |
| Roughly chopped unsalted peanuts |
1/3 cup (50 g/13/4 oz) |
| Chilli flakes |
to garnish |
| Preparation time |
40 minutes |
| Total cooking time |
10 minutes |
| Serves |
4 |
|
|
Method:
- To make the dressing, place the ingredients in a bowl and whisk with a fork. Cover and set aside.
- Place the noodles in a heatproof bowl and cover with boiling water.
- Soak for 5 minutes, rinse with cold water and drain. Cut into short lengths and add to the dressing.
- Trim the chicken of any excess fat or sinew, then remove the tenderloins and steam with the breasts for 10 minutes until cooked.
- Shred the chicken using 2 forks and mix into the dressing with the vegetables and herbs.
- Divide the lettuce among 4 plates. Fill with the mixture, then sprinkle over the peanuts and chilli.
- Nutrition per serve.
- Protein 25 g; Fat 8 g; Carbohydrate 60 g; Dietary Fibre 5.5 g; Cholesterol 40 mg; 1800 kJ (430 cal) u.
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