- 0:20 Prep
- 0:10 Cook
- 4 Servings
- Capable cooks
This fabulous Asian dish combines chicken and rice noodles with the legendary flavours of mint, coriander and lime.
Ingredients
- 3 (about 750g) single chicken breast fillets
- 250g thin rice stick noodles
- 1 red capsicum, halved, deseeded, thinly sliced
- 1 yellow or orange capsicum, halved, deseeded, thinly sliced
- 1 bunch fresh mint, leaves picked, larger leaves torn
- 1 bunch fresh coriander, leaves picked
- 110g (2 cups) bean sprouts, trimmed
- 2 tablespoons kecap manis
- 2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 tablespoon sweet chilli sauce
- 80g (1/2 cup) unsalted roasted cashews, coarsely chopped, to serve
Method
- Step 1Place the chicken in a large deep frying pan and cover with cold water. Bring to the boil over medium heat. Cook for 4-5 minutes each side or until cooked through. Transfer to a plate and set aside for 10 minutes to cool slightly. Coarsely shred.
- Step 2Meanwhile, place noodles in a large heatproof bowl and cover with boiling water. Set aside for 10 minutes to soften. Drain well and return to the bowl.
- Step 3Add the chicken, capsicum, mint, coriander and bean sprouts to the noodles and gently toss to combine.
- Step 4Whisk together the kecap manis, lime juice, fish sauce and sweet chilli sauce in a medium jug until well combined. Drizzle the noodle mixture with the dressing and gently toss until well combined. Divide the noodle salad among serving bowls and sprinkle with cashews, if desired. Serve immediately.
- High protein
- Low carb
- Low sugar
- Lower gi
Nutrition
2037 kj
Energy
13g
Fat Total
3g
Saturated Fat
51g
Protein
1327.99mg
Sodium
8g
Carbs (sugar)
37g
Carbs (total)
All nutrition values are per serve
- Author: Michelle Southan
- Image credit: Ian Wallace
- Publication: Australian Good Taste
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