Thai Noodle Salad w/ Asian Vinaigrette

Jun 22

SERVES UP TO FOUR
PREP TIME: 15
COOKING TIME: 10 MINUTES

FOR THE NOODLE SALAD

1/2 HEAD COS LETTUCE, ROUGHLY CHOPPED

1 CUP SPINACH

1/2 PACKET VERMICELLI NOODLES, COOKED TO PACKET INSTRUCTIONS

1/2 ZUCCHINI, RIBBONED

1 CARROT, RIBBONED

1/2 YELLOW CAPSICUM, THINLY SLICED

1/4 RED ONION, THINLY SLICED

HANDFUL CHERR TOMATOES, CUT IN HALF

LARGE HANDFUL THAI BASIL, MINT & CORIANDER, ROUGHLY CHOPPED

FOR THE VINAIGRETTE

1/2 GREEN CHILLI, SEEDS IN OR REMOVED

2 TSP TAMARI

1 TSP RICE WINE VINEGAR

1 LEMON/LIME JUICED

CHARGRILLED CHICKEN | OPTIONAL

1 PACKET CHICKEN TENDERLOINS

1 TBSP CHINESE FIVE SPICE

1 LIME, JUICED

SALT & PEPPER, TO TASTE

SHARP KNIVES

PEELER, TO MAKE RIBBONS

SALAD BOWL

KETTLE, FOR COOKING VERMICELLI NOODLES

FRY PAN, FOR CHICKEN

COLANDER OR STRAINER

IF YOU ARE ADDING THE CHICKEN COMPONENT, MARINATE THE CHICKEN FIRST AND SET ASIDE IN THE FRIDGE
COOK VERMICELLI NOODLES ACCORDING TO PACKET INSTRUCTIONS AND PLACE IN A LARGE SALAD BOWL WITH ROUGHLY CHOPPED COS LETTUCE AND SPINACH
PREPARE ALL OTHER SALAD INGREDIENTS, ADD TO THE BOWL AND MIX TOGETHER
AFTER FINELY CHOPPING THE GREEN CHILLI, MIX ALL THE VINAIGRETTE INGREDIENTS IN A SMALL RAMEKIN AND POUR OVER SALAD. MIX TOGETHER
REMOVE CHICKEN FROM FRIDGE AND PAN FRY WITH A SPLASH OF OLIVE OIL 7-8 MINUTES OR UNTIL COOKED THROUGH** TENDERLOINS TAKE LESS TIME THAN BREAST AS THEY ARE CUT DOWN INTO SMALLER PIECES
SERVE WITH FRESH LIME AND FRIED SHALLOTS - ENJOY!

Tofu Nasi Goreng