• 800g Chicken Breast Fillets
  • 250g Rice Vermicelli
  • 150g Snow Peas, topped and tailed, slice diagonally
  • 8 Shallots, mostly green section and cut diagonally
  • 2 medium Carrots, cut into matchsticks
  • 1/2 medium Wombok, finely shredded
  • 160g Bean Sprouts
  • 1 cup firmly packed Freshzest Mint
  • 1 cup firmly packed Freshzest Coriander
  • 1/2 cup Lime Juice
  • 2 tbs Fish Sauce
  • 3 tsp Sambal Oelek
  • 2 tsp Sesame Oil
  • 1 tbs Brown Sugar
  • 1 Garlic clove, crushed

Chicken Herb and Vermicelli noodle salad.


Preparation Time: 40 Minutes

Cooking Time: 10 Minutes

Serving Size: 8

  1. Fill a large saucepan with 8 cups of water and bring to the boil. Add chicken and simmer for approximately 10 minutes or until chicken is cooked through. Remove from heat for 10 minutes, drain and shred.
  2. Boil a kettle and place rice vermicelli in a heatproof bowl. Cover with boiling water and sit until tender, drain and rinse under cool water.
  3. Combine lime juice, fish sauce, sambal oelek, sesame oil, brown sugar and garlic clove in a small bowl for dressing.
  4. Come remaining ingredients in a large bowl with chicken and noodles, dress and serve.
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