Crispy Mango Chicken Noodles
15mins
4 SERVINGS
INGREDIENTS
- 1 pack chicken breast strips
- 55g rice vermicelli
- ¼ tsp garlic, grated
- 1 tbsp sugar
- 2 tbsp. lime juice
- ½ tsp sriracha
- ¾ cup carrot, julienned
- ¾ cup red pepper, julienned
- ¼ cup scallion, thinly sliced
- ¾ cup cilantro, roughly chopped
- 3 tbsp mint leaves, roughly chopped
- 3 tbsp Thai basil leaves, roughly chopped
- ½ cup mango, julienned
METHOD
- Bring a medium pot of salted water to boil. Add the chicken and simmer until cooked through.
- While the chicken is cooking, place the rice vermicelli in a bowl and cover with hot tap water. Allow to soften, for about 10 minutes before draining.
- To make the dressing, whisk together the garlic, sugar, lime juice and sriracha and ensure the sugar dissolves.
- Add the chicken, carrots, peppers, scallions, cilantro, mint, basil and mango to the vermicelli. Pour in the dressing. Toss well to combine.
- Divide between 4 bowls and serve.
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