Chicken larb with rice noodles
11
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 1 • Difficulty: Easy
This salad, packed with vibrant flavours, is a staple in Laos and Northern Thailand.
Ingredients
White Wine Vinegar
½ tablespoon(s)
Honey
½ tablespoon(s), level
Cucumber
¼ individual, extra large
Root Ginger
1 teaspoon(s)
Garlic
2 clove(s)
Lemon grass stems
1 individual
Coriander, fresh
2 tablespoon(s)
Chilli, green or red
1 individual
Chicken breast, skinless, raw
1 medium
Calorie controlled cooking spray
4 spray(s)
Thai Fish Sauce
½ tablespoon(s)
Lime
1 medium, cut into wedges
Lime Juice, Fresh
1 tablespoon(s)
Rice vermicelli noodle nests, dry
60 g
Sesame Oil
1 teaspoon(s), toasted
Instructions
1
Put the vinegar and honey into a small bowl, stir to combine, then add the cucumber. Toss to combine and set aside to pickle.
2
Put the ginger, garlic, lemongrass, coriander and chopped chilli into a mini food processor and blitz to a paste, then transfer to a small bowl. Put the chicken into the food processor and pulse until very finely chopped, then transfer to a plate.
3
Mist a small nonstick frying pan with cooking spray and fry the paste for 1-2 minutes, until fragrant, then add the chicken and stir-fry for another 3-4 minutes, until cooked through. Add the fish sauce and lime juice and cook for 1 minute, then remove from the heat and keep warm.
4
Meanwhile, cook the noodles to pack instructions, then drain and toss with the sesame oil.
5
Serve the dressed noodles with the chicken, garnished with the extra coriander and sliced chilli, with the pickled cucumber and lime wedges on the side.
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.