Ingredients
1 spring onion
finely chopped, for dressing
1 clove garlic
minced, for dressing
⅓ cup soy sauce
(80ml), for dressing
⅓ cup rice wine vinegar
(80ml), for dressing
2 tsp caster sugar
for dressing
2 tsp sesame oil
for dressing
400g chicken tenderloins
50g dried rice vermicelli
1 large carrot
sliced using a mandolin or potato peeler
1 stalk celery
finely sliced
1 telegraph cucumber
sliced using a mandolin or potato peeler
1/2 large red capsicum
2 tbsp chopped peanuts
optional
oil spray
Allergy Advice
Contains Gluten
Contains Nuts
Contains Sesame
Contains Soy
Equipment
- 1 jar
- 1 wok or non-stick frying pan
- 1 mandolin or potato peeler
- 1 cutting board
Instructions
- Place dressing ingredients in a jar and give a good shake to dissolve the sugar.
- Place chicken tenderloins in half the dressing to marinate.
- Cook rice noodles according to packet instructions.
- Slice vegetables and mix together.
- Heat a wok or non-stick frying pan on medium-high, spray with oil and add chicken tenderloins.
- Cook for 2 minutes per side (all depending on how thick the chicken is) until cooked, spooning over left over marinade during the cooking process.
- Remove the chicken to rest on a board for a couple of minutes.
- Place rice noodles and salad in a bowl, pour over other half of dressing and top with chicken.
- Sprinkle over peanuts.
Notes
Tip
You can slice the vegetables how you like, but I like to make ribbons because it looks nice. If you can’t be bothered, just slice finely or grate.
Variation
If you can’t find chicken tenderloins, buy skinless chicken breasts and slice them into 1cm slices.
Variation
I used brown rice noodles because I like the texture and they have much more protein and fibre (all depending on the brand), but feel free to use any vermicelli you’ve got in the pantry.
Variation
Use any vegetables you’ve got in the fridge.
Variation
Feel free to add some chilli to the dressing if you’re lovers of heat.
