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

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