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Thai chicken and vermicelli salad
Thai chicken and vermicelli salad
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Prep Time:
5 minutes
Cook Time:
10 minutes
Total Time:
15 minutes
Create a flavorful Thai chicken and vermicelli salad in just 15 minutes.
Ingredients:
  • 100g rice vermicelli noodles
  • 9.20 gm peanut oil
  • 500g chicken mince
  • 1 red onion, thinly sliced
  • 1 tsp lemongrass
  • 1 tsp ginger
  • 60ml sweet chilli sauce
  • 1 carrot, peeled, cut into matchsticks
  • 250.00 ml coriander leaves
  • 12 butter lettuce leaves or iceberg lettuce leaves
  • 125.00 ml mint leaves
  • 40.00 ml roasted peanuts, coarsely chopped
Instructions:
  • Place the noodles in a heatproof bowl and cover with boiling water. Let it soak for 3 minutes, then drain well.
  • Heat oil in a hot wok, add the mince and stir-fry for 5 mins until cooked. Toss in onion, lemongrass, and ginger for 30 seconds until fragrant. Mix in half of the sweet chili sauce and stir-fry for 1 min until combined. Remove from heat.
  • Combine the noodles, carrot, and half of the coriander in the wok, then toss them together.
  • Arrange crisp lettuce leaves on individual serving plates. Pile the flavorful mince mixture onto the leaves. Finish with a generous drizzle of the zesty chili sauce, and garnish with fresh mint, crunchy peanuts, and fragrant coriander.

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