Preparation time is 25minutes
Total time is 25minutes
Serve is for 4 people
Difficulty level: 3 out of 4
15 Ingredients
Number of servings
4
- 1teaspoons sesame oil
- 100grams dried rice vermicelli
- 1 red capsicum, thinly sliced
- 1/2 cup coriander
- 2 spring onions, thinly sliced
- 1 cos lettuce, shredded
- 1/4 cup rice wine vinegar
- 1/2 cup 100% smooth natural peanut butter
- 2tablespoons lime juice
- 2teaspoons reduced-salt soy sauce
- 300grams fine cut coleslaw
- 1/4 cup unsalted peanuts
- 1 1/2 cup shredded chicken, cooked
- 1teaspoons caster sugar
- 1 pinch dried chilli flakes
Nutrition per serving
2300kJ / 550Cal
2300 Kilojoules or 550 Calories
26% of daily energy intake*
Protein
31.0grams
Fat
31.8grams
Carbs
33.8grams
Sugars
9.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Prepare noodles following packet instructions. Drain. Refresh under cold water, drain. Place in a large bowl and cut into 10cm lengths.
Step 2 of 3
Add lettuce, coleslaw, onion, capsicum, chicken and half the coriander to noodles. Toss to combine and season to taste.
Step 3 of 3
Whisk peanut butter, vinegar, lime juice, oil, soy sauce, sugar, chilli flakes and 2 tbs water in a jug, adding a little more water if dressing is too thick. Pour dressing over noodle salad and toss to combine. To serve, scatter with peanuts and remaining coriander.
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