Chinese Chicken Vermicelli Salad

Chinese Chicken Vermicelli Salad

Ready in 35 minutes • Serves 2
This dish most recently appeared in Fresh Start (5 Nights For 2) on Sunday, January 19, 2020.
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Ingredients

CHICKEN

  • 1 cup chicken stock
  • 1 pack Chinese chicken spices
  • 1 pack lean chicken breasts

DRESSING

  • 1 pack bang bang dressing
  • 2 tsp soy sauce
  • 1/2 pack peanut butter
  • 1/2 tsp vinegar
  • 3 Tbsp poaching liquid

SALAD

  • 1 pack mung bean vermicelli
  • 1/2 Lebanese cucumber, thinly sliced
  • 1/2 pack mung bean sprouts
  • 1 pack slaw

TO SERVE

  • 1/2 pack sesame seeds
  • 1 bunch coriander, leaves picked
  • 1/2 bunch mint, leaves picked

Steps

  1. Bring a full kettle to the boil.
  2. Prep & cook chicken. Bring stock and Chinese chicken spices to the boil in a medium pot on high heat. Pat chicken dry and season with salt. Once stock is boiling, add chicken, reduce heat to low and cover with a lid.
  3. Simmer chicken for 20-25 minutes (depending on thickness), until cooked through. Remove pot from heat and rest chicken in pot for a further 5 minutes.
  4. Prep dressing. Combine all dressing ingredients (except poaching liquid) together in a bowl. Stir through poaching liquid once chicken is cooked.
  5. Cook vermicelli. Place vermicelli in a heat-proof bowl and cover with boiling water. Leave for 5 minutes, until tender. Drain well. Set half the vermicelli aside (this is leftover).
  6. Prep cucumber. Add drained vermicelli, cucumber, mung bean sprouts and slaw to a bowl.
  7. Toast sesame seeds. Heat a dry fry-pan on lowmedium heat. Toast sesame seeds for about 2 minutes, until golden. Add to bowl with salad.
  8. Finish chicken & salad. Finely chop chicken and add to salad, along with dressing. Toss to combine and season to taste.
  9. Serve salad topped with coriander and mint. Spoon over dressing from salad.

Nutritional Information

Energy 1695 kj
405 kcal
Protein 37.9g
Carbohydrate 29.0g
Fat 14.2g