Gluten free
If you’ve got leftover chicken in the fridge this tasty noodle salad can be on your table in no time! Sweetened with mirin, salty with fish sauce and sour with lime juice it’s got a summery, Thai flavour.
Ingredients (serves 4)
150 g bifun rice noodles
2 cups leftover cooked chicken, thinly sliced or shredded
flesh from one drinking coconut, thinly sliced
¼ green cabbage, thinly sliced
1 cup mint leaves, thinly sliced
1 red chilli, finely chopped
¼ cup unhulled sesame seeds, toasted
3 Tbsp fish sauce
2 Tbsp lime juice
1 Tbsp mirin
1 tsp toasted sesame oil
Method
1. Prepare rice noodles according to packet instructions. Rinse well with cold water and set aside to drain in a sieve.
2. Combine chicken, coconut, cabbage, mint, chilli, most of the sesame seeds and the noodles. Combine remaining ingredients in a small jar and shake vigourously to combine. Add dressing to salad, toss gently with your hands and serve, garnished with extra sesame seeds.
