Chicken Vermicelli Noodle Salad
delicious, simple and ready in 30mins!
Servings 6 people
Calories 352kcal
Equipment
- Chef Knives
- Chopping board
- 2 mixing bowl
- large saucepan
- Sieve/colander
Ingredients
- 200 g vermicelli noodles
- 1 large carrot
- 1 cucumber
- 1 handful coriander
- 1 handful mint
- 75 g peanuts
- 2 spring onions
- 150 g beansprouts
Dressing
- 2 tbsp honey
- 2 tbsp soy
- 2 cloves garlic – crushed
- 1 ” piece ginger – grated
- 1 tsp chilli flakes
Chicken
- 1200 g Inglewood Chicken Nibbles 3 x 400g packs
Instructions
- Cook Noodles in boiling water for 4 minutes and rinse under cold water *see tips*
- Julienne carrots & cucumber, thinly slice spring onions, chop mint/coriander and roughly chop peanuts
- Make dressing my whisking all ingredients together
- Combine the noodles and remaining salad ingredients and toss in a little dressing. Taste and add more dressing as required
Chicken Nibbles
- Grill the chicken nibbles over direct heat @ 200c for 10 minutes or until internal temp is 73c, turning regularly so they don't burn
Notes
Tips/Tricks
- vermicelli salad can be made in advance and is usually served cold so it’s a great one for lunch or a dinner party
- when cooking vermicelli noodles use a large saucepan and stir regularly to stop them from sticking together
- ALWAYS rinse under cold water. This stops them from cooking longer and also sticking together
- substitute chicken nibbles or thighs/breast if you can't access Inglewood honey/soy nibbles
Nutrition
Calories: 352kcal | Carbohydrates: 11g | Protein: 24g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 83mg | Sodium: 93mg | Potassium: 401mg | Fiber: 2g | Sugar: 8g | Vitamin A: 383IU | Vitamin C: 7mg | Calcium: 50mg | Iron: 2mg