
Karen Gay
Vermicelli and Chicken Salad

Serves 4
Chicken Marinade
2 chicken breasts
1 small chilli
1 clove of garlic
1 tablespoon of olive oil
Dressing
2 tbs Lemon or lime juice (approx juice 1 med lemon)
2 tbs Olive oil
1 tsp fish sauce
1 tsp muscovado sugar
1 clove of garlic (optional)
Vermicelli Salad
100 g Mung Vermicelli noodles
½ bunch Vietnamese Mint
¼ bunch English mint
½ Continental cucumber or 1 Lebanese cucumber
2 cups fresh baby spinach leaves
1 tbs Sesame seeds
Shredded chicken breast
Chicken Marinade Method
Finely chop chilli
Crush the garlic clove
Mix chilli and garlic with the olive oil and then pour over chicken. (Ideally marinade over night but you can use straight away if needed.)
Steam chicken then allow to cool, once cooled “pull” the meat into shreds
Dressing Method
Crush garlic clove in a mortar and pestle
Add sugar mix
Add all other ingredients and stir until combined
Vermicelli Salad Method
To cook vermicelli noodles put the dried noodles in large bowl
Pour boiling water over the noodles so that they are covered
Pick the Vietnamese and English mint and then gently tear them into 5 c piece sizes
Cut the cucumber into noodle size pieces
Roughly chop the spinach leaves
When the noodle has softened drain off the water
Add dressing while noddles are still warm, mix until combined
Add chicken and mix through
Just before serving add the spinach and fresh herbs