Coconut chicken and rice noodle salad
8
Points®
Total time: 45 min • Prep: 20 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
It wouldn't be Vietnamese without rice vermicelli, papaya, mint and coriander – throw these South-east Asian stables into a bowl and get set to grin
Ingredients
Garlic
2 clove(s), crushed
Fresh ginger
2 tsp, finely grated
Pure coconut water
1 cup(s), (250ml)
Light canned coconut milk
¼ cup(s), (60ml)
Skinless chicken breast
2 medium, fat trimmed (buy 2 x 250g)
Vinegar
2 tbs, (white)
Caster sugar
2 tsp
Salt
¼ tsp
Carrot(s)
3 medium, cut into thin match sticks
Paw paw or papaya
200 g, (green) cut into thin match sticks
Dry rice noodles
200 g
Bean sprouts
2 cup(s), (180g)
Cherry tomatoes
120 g, halved
Fresh coriander
1½ cup(s)
Fresh mint
1½ cup(s)
Instructions
1
Combine garlic, ginger, coconut water and coconut milk in a medium saucepan and bring to the boil. Reduce heat and add chicken. Simmer, covered, for 10 minutes. Remove from heat and set aside, covered, for 20 minutes. Remove chicken from poaching liquid and thickly slice. Cover to keep warm. Bring poaching liquid to the boil over high heat. Reduce heat and simmer, uncovered, for 8–10 minutes or until thickened.
2
Meanwhile, combine vinegar, sugar and salt in a large bowl and stir until sugar has dissolved. Add carrot and papaya and toss until combined. Set aside for 20 minutes.
3
Prepare noodles following packet instructions or until just tender. Drain.
4
Add bean sprouts, tomatoes, coriander, mint and noodles to papaya mixture. Toss gently to combine. Serve noodle salad with chicken and drizzle with coconut sauce.
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