Vegetable and lime noodle salad

Use surimi, ham, fish, or any cooked meat instead of chicken.

Vegetable and lime noodle salad

Ingredients

Serves 6

200g vermicelli noodles
1 carrot, finely sliced
2 spring onions,finely sliced
1 red capsicum, deseeded and finely sliced
½ cup loosely packed chopped mint leaves
½ cup coarsely chopped coriander
2 cloves garlic, peeled and crushed
1 small red chilli, deseeded, finely chopped (optional)
400g cooked chicken, skin removed, shredded

Dressing:
½ cup sweet chilli sauce
2-3 Tbsp lime juice
1 Tbsp fish sauce (optional)

Method

Place noodles in a large heatproof bowl and cover with boiling water. Let stand until just tender and then drain.
Combine noodles in a large bowl with carrots, onions, capsicum, mint, coriander, garlic and chilli.
Add chicken.

Dressing:
Place dressing ingredients in a screw top jar and shake to mix.
Pour over noodles and toss gently to combine.
Serve.

Tip: Noodles can be soaked and drained several hours ahead. Refrigerate covered until required.

Nutrition Information Panel

Per Serving [6 Serves]
Energy 747.6kj
Protein 17.2g
Total fat 6.5g
- saturated fat 2g
Carbohydrates 12.1g
- sugars 6.1g
Fibre 2.2g
Sodium 907.1mg

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