4 servings • 45 minutes

Ingredients

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• 500 grams Chicken Breast
• Black Pepper (to taste)
• 2 Garlic (peeled and halved)
• 1/2 cup Mint Leaves
• 100 grams Rice Vermicelli Noodles
• 3 cups Green Cabbage (wombok or other chinese cabbage, finely chopped)
• 2 Carrots (peeled and cut into match- sized sticks)
• 4 stalks Spring Onion (Sliced finely)
• 3 cups Bean Sprouts (use mung bean or other sprout of choice)
• 2 tbsp Lime Juice
• 2 tbsp Hot Sauce (or sweet chilli if preferred)
• 1 tbsp Fish Sauce
• 1 tbsp Water
• 1/4 cup Raw Peanuts (roughly chopped)

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Directions

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1. Place both chicken breasts in a medium saucepan with enough water to just cover. Season with black pepper. Add garlic. Place over high heat and bring to the boil. Reduce heat and simmer with lid on for 2 minutes.
2. Switch off heat, cover and leave chicken to rest in the liquid stock while preparing salad.
3. Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well.
4. Add cabbage, carrot, spring onions, bean sprouts, and mint to noodles. Stir well.
5. Remove chicken and garlic from liquid stock and set aside to cool slightly.
6. Make dressing by mashing cooked garlic in a cup and combining with lime juice, sweet chilli sauce, fish sauce and water.
7. Coarsely shred or thinly slice the chicken. Add chicken and dressing to the salad and combine. Serve immediately, topped with peanuts.

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Notes

Adaptation: This recipe is adapted from a recipe featured on the Queensland Government's "Healthy. Happier" website at https://www.healthier.qld.gov.au/.

Lower Carb: Replace the rice noodles with 1⁄2 red capsicum cut into strips and 1 sliced cucumber.

Time Saver: Replace the poached chicken with 2 skinless breasts of a cooked roast chicken.

More Spice: For added spice, add a chopped red chilli to the salad mix or sprinkle with white pepper.

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