Noodle Salad with Chicken and Mint
Serves 6
This is a light salad, with lots of fresh mint; you feel great after eating something like this.
Ingredients
- 375g (12oz) dried thin rice noodles (vermicelli) or glass noodles (made from mung beans)
- 3 –4 chicken breasts, cooked on a grill pan/frying pan and shredded
- 1 handful of mint leaves, shredded
- 75g grated carrots or bean sprouts
- 3 tbsp toasted sesame seeds
- For the dressing:
- 1 chilli, seeded and chopped
- 2 tbsp sugar
- 3 tbsp lime juice
- 3 tbsp fish sauce (from the bottle)
- 3 tbsp toasted cashew nuts, roughly chopped
Method
- Place the noodles into a bowl, cover with boiling water and allow to sit for 3-5 minutes then drain. Toss the chicken with the mint, carrots, sesame seeds and
- noodles. In a bowl, mix the ingredients for the dressing together and pour over the salad .Sprinkle with the toasted cashew nuts.
