Asian Chicken & Rice Noodle Salad

PREP 15 MIN
•
COOK  10 MIN

DF

EF

GF

NF

Number of servings
2
Ingredients

40g rice vermicelli, dried

200g barbecue chicken-skinless shredded

1 Lebanese cucumber thinly julienned

3⁄4 cup 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

Methodbased on 1 serving
1

Cook noodles according to packet instructions (about 10 minutes). Drain and spread on a plate to cool.

2

In a medium bowl whisk dressing ingredients together and season with salt and pepper.

3

Add remaining ingredients including noodles and gently toss to combine. Transfer to bowl and serve.

Nutritional Informationper serving

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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