Ingredients
1 tsp grated ginger
400g chicken breast fillet , thinly sliced
125g rice vermicelli noodles
1 medium (170g) Spanish onion , thinly sliced
1 (140g) Lebanese cucumber , cut into thin strips
1 medium (120g) carrot , cut into thin strips
1 tbsp Chilli Sauce
2 tsp Thai Fish Sauce
1 cup (40g) roughly chopped coriander
1 cup (40g) roughly chopped mint
1 tbsp crushed unsalted peanuts
1. Place ginger in large frying pan over high heat; bring to the boil. Add chicken, simmer 5 minutes or until cooked through.
2. Meanwhile, place the vermicelli noodles in a medium heatproof bowl; pour over enough boiling water to cover; stand until just tender; drain.
3. Using a slotted spoon, remove chicken from the pan; add noodles to sauce and simmer 5 minutes or until most of the sauce has been absorbed; remove and cool to room temperature.
4. Place onion, cucumber and carrot in a large bowl; add Chilli Sauce, Thai Fish Sauce, coriander, mint, chicken and noodles; toss well and serve sprinkled with peanuts.
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