VIETNAMESE STYLE CHICKEN NOODLE SALAD

TOTAL TIME: 30 MIN

SERVINGS: 1

CALORIES/SERVING: 359 CALS

INGREDIENTS

• 45g vermicelli

• 50ml water

• 50g coleslaw salad, without dressing

• 1 tbsp. fresh coriander

• 10g peanuts, lightly crushed

• 100g skinless chicken breast, diced

• 1/4 tsp. olive oil

• 2 tsp. soy sauce, gluten free

• 1.25 tsp. rice wine

• 2 tsp. lime juice

• 1/4 tsp. honey

• 1.5g ginger, peeled and grated

• 2g fresh mint leaves, finely chopped

• 1.25 tsp. sesame oil

• 1.25 tsp. olive oil

METHOD

1. Heat olive oil in a non stick pan and cook the chicken breast for about seven minutes or until cooked through.

2. Meanwhile, add the vermicelli noodles to a bowl and cover with boiling water and let soak for about 5 minutes or until softened. Drain.

3. Separately combine the dressing ingredients.

4. In a bowl, combine the vermicelli noodles, coleslaw, chopped coriander and chicken. Top with crushed peanuts and dressing.

5. Serve.

NUTRITION

Serving size 270g

Calories 360 cal

Protein 26.8g

Fat, total 21.42

- saturated 4.00g

Carbohydrate 19.07g

- sugars 9.12g

Dietary fibre 2.59g

Sodium 834.97mg