Warm Chicken and Coconut Salad
Ingredients
200g Vermicelli
500g chicken breast
1tsp ginger
3 garlic cloves
2 tbs olive oil
3 carrots
1 red capsicum
250g beansprouts
1 cup coconut
165ml coconut cream
2 tbs sweet chilli sauce
1 lime
1 tbs brown sugar
1 tbs fish sauce
Method
Thinly slice chicken.
Peel and grate carrot.
Thinly slice capsicum.
Cook noodles to packet instructions.
Combine chicken, ginger, garlic and half the oil in a bowl.
Head a frying pan or wok over high heat until hot.
Add oil.
Stir-fry the chicken mixture until browned and cooked through.
Drain noodles.
Place noodles on serving plates.
Combine carrot, capsicum, beansprouts and coconut.
Toss gently to combine.
Serve on the bed of noodles.
Top with chicken mixture.
Whisk together remaining ingredients and pour over the salad.
