Thai Noodle Salad w/ Asian Vinaigrette

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

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Ingredients

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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

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Utensils

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SHARP KNIVES

PEELER, TO MAKE RIBBONS

SALAD BOWL

KETTLE, FOR COOKING VERMICELLI NOODLES

FRY PAN, FOR CHICKEN

COLANDER OR STRAINER

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Method

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1. IF YOU ARE ADDING THE CHICKEN COMPONENT, MARINATE THE CHICKEN FIRST AND SET ASIDE IN THE FRIDGE

2. COOK VERMICELLI NOODLES ACCORDING TO PACKET INSTRUCTIONS AND PLACE IN A LARGE SALAD BOWL WITH ROUGHLY CHOPPED COS LETTUCE AND SPINACH

3. PREPARE ALL OTHER SALAD INGREDIENTS, ADD TO THE BOWL AND MIX TOGETHER

4. AFTER FINELY CHOPPING THE GREEN CHILLI, MIX ALL THE VINAIGRETTE INGREDIENTS IN A SMALL RAMEKIN AND POUR OVER SALAD. MIX TOGETHER

5. 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

6. SERVE WITH FRESH LIME AND FRIED SHALLOTS - ENJOY!

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