I had
a truly lovely Vermicelli Chicken Salad at ‘Sings’ restaurant in Brisbane last
Monday night and was extremely eager to make my own. I was so incredibly eager
that I rocked up to the restaurant again for Sunday lunch, however to my dismay
it was closed. How selfish of those workers, I thought, to not be open when I
needed them most. I therefore had to rely on my distant memory of the dish from
a week ago. Whilst my salad did not taste as authentic as my restaurant
experience, I was quite happy with the end result. If you are a lover of spicy
food, add more sweet chilli sauce to the dish. Play around with different
vegetables, such as boy choy or galangal. An easy, no-fuss midweek dinner.
INGREDIENTS
- 250g rice vermicelli noodles
- 400g chicken breast fillets, cut into even 4cm pieces
- 1 tablespoon sesame oil
- 400g bean sprouts
- 2 spring onions, finely chopped
- 3 tablespoons teriyaki chicken sauce
Dressing
- 1 teaspoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon rice wine vinegar
- 3 tablespoons water
- 1/4 cup gluten-free sweet chilli sauce
- 1 spring onion, finely chopped
COOKING
1. Combine the chicken pieces, oil, 2 spring onions and teriyaki sauce in a medium bowl. Refrigerate to marinade for 30 minutes.
2. Meanwhile, place noodles in a boiling large bowl or pot of water. Make sure all noodles are covered by water. Leave for 5 minutes, then drain well with cold water. Set aside. Make the dressing by combining all ingredients in a small bowl and whisking to combine.
3. Heat a wok over medium heat. Add marinaded chicken, stirring often until chicken is cooked through and no pink colour remains. Add bean sprouts to the wok, stirring well to combine for 2 minutes. Then add cooked noodles, stirring well for another 2 minutes until noodles are coated with the marinade. Remove from heat.
4. Place chicken and noodles in a large serving bowl. Drizzle the dressing on top of the noodles and toss to combine. Serve warm.
Serves / 4 - 6
Total Preparation time / 40 minutes (including refrigeration time)
Total Cooking time / 12 minutes
x E
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