Homegrown Coriander

photo by Joi, some rights reserved

Asian Style Chicken Noodle Salad
adapted from Tossed by Jane Lawson
serves 4 – 6
250g bean vermicelli noodles
1 tablespoon rice bran oil
1 garlic clove, crushed
2cm piece ginger
1 fresh red chilli
1 tablespoon laksa paste (optional)
6 free range chicken thighs (minced in thermomix for 20 seconds on speed 6) or 500g free range chicken mince
juice 2 limes
1 tablespoon fish sauce
1 tablespoon chilli sauce
1 cucumber, diced
1/8 Chinese cabbage, finely shredded
1 red capsicum, diced
2 spring onions, finely sliced
3 tablespoons chopped coriander

  1. Cover noodles in boiling water and leave to stand for 5 minutes or until softened. Drain and cut with scissors into short pieces. Set aside.
  2. In a frypan, heat oil and saute garlic, chilli, ginger and laksa paste for 2 minutes. Or, cut in a thermomix for 7 seconds on speed 8 and saute at 100 degrees for 2 minutes on soft speed.
  3. Add chicken to frypan and saute until browned. Or add to thermomix and saute at 100 degrees for 5 minutes
  4. Add lime juice, fish sauce and chilli sauce. Saute for another minute.
  5. Toss chicken mixture through noodles and leave to cool.
  6. Toss cucumber, cabbage, capsicum, spring onions and coriander through and serve.