Chicken Rice Noodle Salad

Serves 2.

Ingredients

• 150g flat rice noodles
• 2 x 200g cooked chicken breast fillets, sliced
• 2 long red chillies, deseeded and finely sliced
• 4 finely shredded kaffir lime leaves
• 3 green onions (scallions), finely sliced
• ½ cup coriander (cilantro) leaves
• ½ cup mint leaves
• ½ cup basil leaves
• coconut milk dressing
• ½ cup (125ml) coconut milk
• 1 tablespoon fish sauce
• 2 tablespoons lime juice
• 1 tablespoon caster (superfine) sugar

 Method

1. Place rice noodles in a large bowl, cover with boiling water and stand for 4–6 minutes or until soft.
2. Drain and rinse.
3. Toss the noodles with the chicken, chilli, lime leaf, onion, coriander, mint and basil.
4. To make the coconut milk dressing, combine the coconut milk, fish sauce, juice and sugar.
5. Pour over the salad to serve.