Vietnamese salad
6
Points®
Total time: 25 min • Prep: 20 min • Cook: 5 min • Serves: 4 • Difficulty: Easy
You'll love this crunchy, delicious salad - with a spicy kick!
Ingredients
Glass or cellophane noodles
100 g, (Vermicelli bean thread)
Canola oil
1 tbs
Garlic
2 clove(s), crushed
Fresh red chilli
1 whole, long, fresh, finely chopped
Chicken breast mince
250 g
Iceberg lettuce
½ leaf, shredded
Carrot(s)
1 medium, grated
Red capsicum
1 medium, thinly sliced
Red onion
½ medium, thinly sliced
Fresh mint
½ cup(s), leaves
Fresh coriander
½ cup(s), leaves
Vietnamese dipping sauce
40 ml
Oil spray
1 x 3 second spray(s)
Instructions
1
Prepare noodles following packet instructions. Drain well. Using scissors, cut noodles into 6cm lengths. Transfer to a large bowl.
2
Meanwhile, heat a wok over high heat. Add oil and heat for 30 seconds. Stir-fry garlic and chilli for 30 seconds or until fragrant. Add mince and stir-fry, breaking up lumps, for 2–3 minutes or until lightly browned.
3
Add lettuce, carrot, capsicum, onion, mint, coriander and chicken mixture to noodles. Add dipping sauce and toss gently to combine. Serve.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.