Asian Chicken & Rice Noodle Salad
PREP 15 MIN•COOK 5 MIN
DF
EF
GF
NF
Number of servings
2
40g rice vermicelli, dried
200g barbecue chicken-skinless shredded
1 Lebanese cucumber thinly julienned
3⁄4 cup (30g) bean shoots rinsed
8 sprigs of fresh mint leaves picked
2 long red chillies thinly sliced
Dressing
1 garlic clove minced
4 tsp lime juice
2 tsp sesame oil
2 tsp honey (rice malt syrup or maple syrup)
salt & pepper, to taste
Cook noodles according to packet instructions. Drain and spread on a plate to cool.
In a medium bowl whisk dressing ingredients together and season with salt and pepper.
Add remaining ingredients including noodles and gently toss to combine. Transfer to bowl and serve.
Energy (kJ)
1266 kJ / 302 cals
Protein
32.3 g
Fat
7.8 g
Sat. Fat
1.6 g
Carbs
23.4 g
Sugar
6.4 g
Fiber
4.4 g
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