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Thai Chicken & Vermicelli Salad
Serves 4
100g rice vermicelli noodles
2 tsp peanut oil
500g Chicken Mince
1 red onion, thinly sliced
1 tsp Lemongrass
1 tsp crushed ginger
1 chilli, cut
1 cup coriander leaves
12 butter or iceberg lettuce leaves
½ cup mint leaves
2 tbs coarsely chopped roasted peanuts
Method
1. Place the noodles in a heatproof bowl. Cover with boiling water. Set aside for 3 mins to soak. Drain well.
2. Meanwhile, heat the oil in a wok over high heat. Add the mince and stir-fry
for 5 mins or until cooked through. Add the onion, lemongrass and ginger and stir-fry for 30 seconds or until fragrant. Add half the chilli and stir-fry for 1 in or until well combined. Remove from heat.
3. Add the noodles, carrot and half the coriander to the wok. Toss to combine.
4. Divide lettuce leaves among serving plates. Spoon mince mixture among leaves. Drizzle with remaining chilli sauce and top with mint, peanuts and remaining coriander.
