[Superquick] Soy Good! Chicken & Zingy Garlic Vermicelli Salad
with Coriander & Crispy Shallots
Calories
:
418 kcalProtein
:
39.8g proteinPreparation Time
:
15 minutesDifficulty
:
EasyPre-Prepped
Allergens:
- Gluten
- Sesame
- Soy
- Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
1
Bean Vermicelli Noodles
1
Cucumber
1
Lime
1 packet
Garlic Stir-Fry Sauce
(Contains: Gluten, Sesame, Soy, Wheat)
1
Chicken Breast Strips
1 sachet
Sweet Soy Seasoning
(Contains: Gluten, Sesame, Soy, Wheat)
1 packet
Shredded Wombok
1
Julienned Carrot
1 packet
Coriander
1 sachet
Crispy Shallots
Not included in your delivery
1 drizzle
olive oil
1 drizzle
sesame oil
(Contains: Sesame)
1 tbs
water
Utensils
•Large Frying Pan
Cooking Steps
1
- Boil the kettle. Place bean vermicelli noodles in a large heatproof bowl.
- Add enough boiling water to cover noodles. Cover and set aside until tender, 4-6 minutes.
- Drain, rinse and return to bowl. Drizzle with olive oil and alow to cool slightly.
2
- Thinly slice cucumber into rounds.
- Slice lime into wedges.
- In a small bowl, combine garlic stir-fry sauce, a generous squeeze of lime juice, the water and a drizzle of sesame oil. Set aside.
3
- In a large frying pan, heat a drizzle of olive oil over medium-high heat.
- When oil is hot, cook chicken breast strips and sweet soy seasoning, tossing, in batches until browned and cooked through, 4-5 minutes.
TIP: The chicken is cooked when it is no longer pink inside.
4
- To the bowl with cooled noodles, add cucumber, shredded wombok, julienned carrot and garlic dressing. Toss to combine and season to taste.
- Divide zingy garlic vermicelli salad between bowls. Top with soy good! chicken. Tear over coriander (including stalk!) and garnish with crispy shallots. Serve with any remaining lime wedges. Enjoy!
