VIET­NAMESE CHICKEN SALAD BOWL

Super Food Ideas - - CONTENTS -

SERVES 4 PREP 30 MIN­UTES (PLUS 1 HOUR RE­FRIG­ER­A­TION)

2 ta­ble­spoons rice wine vine­gar ½ tea­spoon salt 1 ta­ble­spoon fish sauce 2 Le­banese cu­cum­bers 2 large car­rots 2 ta­ble­spoons lime juice 1 ta­ble­spoon sesame oil 1 ta­ble­spoon sweet chilli sauce 450g packet 2½-minute mi­crowave jas­mine rice 3 cups thinly sliced bar­be­cue chicken breast 2 green onions, thinly sliced ¾ cup fresh mint sprigs 2 cups bean sprouts, trimmed 1 long red chilli, thinly sliced ¹⁄³ cup wide crunchy fried noo­dles

1 Com­bine vine­gar, salt and ½ the fish sauce in a medium bowl. Us­ing a juli­enne peeler, cut cu­cum­bers and car­rots into long thin strips (see notes). Add cu­cum­ber and car­rot to vine­gar mix­ture. Toss to com­bine. Cover. Re­frig­er­ate for 1 hour. Drain well. 2 Whisk juice, oil, sweet chilli sauce and re­main­ing fish sauce in a small bowl un­til com­bined. 3 Heat rice fol­low­ing packet direc­tions. Di­vide rice among serv­ing bowls. Ar­range chicken, onion, mint, bean sprouts and cu­cum­ber mix­ture on top. Driz­zle with dress­ing. Sprin­kle with chilli and fried noo­dles. Serve. NU­TRI­TION: (per serve) 2504kj; 24.9g fat; 5.8g sat fat; 34.2g pro­tein; 54.6g carbs; 7.7g fi­bre; 91mg chol; 1036mg sodium.

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