Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 6.07 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 50grams dried vermicelli noodles
- 1/4 Savoy cabbage, finely shredded
- 1 carrot, finely chopped
- 1/2 cucumber, finely chopped
- 1 lime, juice only
- 100grams peanut butter
- 3tablespoons sweet chilli sauce
- 1tablespoons soy sauce
- 1teaspoons Chinese vinegar
- 2tablespoons sesame oil
- 2tablespoons vegetable oil
- 450grams poached chicken breasts, cut into 3 pieces
- 3 spring onions, finely sliced (to garnish)
Nutrition per serving
2440kJ / 582Cal
2440 Kilojoules or 582 Calories
28% of daily energy intake*
Protein
44.5grams
Fat
32.8grams
Carbs
27.5grams
Sugars
13.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Bring a large saucepan of water to the boil and cook the noodles for 2 minutes. Refresh in cold water, drain and transfer to a large salad bowl.
Step 2 of 4
Add the cabbage, carrot, cucumber and lime juice to the noodles.
Step 3 of 4
Gently warm the peanut butter in a small saucepan. Add the sweet chilli sauce, soy sauce, vinegar and sesame and vegetable oils and whisk to a pouring consistency. (If necessary, add a little warm water to achieve the correct consistency.) Set the sauce aside to cool slightly.
Step 4 of 4
Shred the chicken breasts, add the meat to the noodle mix and combine well. Arrange on serving plates, spoon over the peanut sauce and garnish with finely sliced spring onions.
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