Thick Style Rice Noodle famous for Pad Thai.
INGREDIENTS:
Rice, Water
NUTRITIONAL INFORMATION
Quantity per 100g
Energy 1515kj
Protein 7.5g
Carbohydrate 79.4g
- sugars 0.1g
Fat, total 0.8g
- saturated 0.3g
Dietary Fibre 1.0g
Sodium 13mg
Gluten 0g
Vietnamese Chicken Salad with Super Lo Cal Noodles
Ingredients
- 400 grams skinless chicken breast fillet-or boneless, skinless BBQ chicken breast, shredded
- 2 cups shredded Chinese cabbage
- 1 cup bean sprouts
- 1 carrot, peeled and cut into very fine matchsticks
- ½ small cucumber, halved lengthways then cut into thin slices
- Approx 20 Vietnamese or regular mint leaves
- Approx 20 Thai or regular basil leaves
- 2 packs Chang’s Super Lo-Cal noodles, rinsed under cold water and drained
Dressing
- 50 ml fish sauce
- 50 ml lime juice
- 1 tablespoon caster sugar
- 1 tablespoon rice vinegar
- 1 medium red chilli, sliced
- 1 clove garlic, crushed
- Pinch white pepper
Place chicken in enough cold water to cover it and bring to the boil then place lid on pan and turn off heat, allowing the chicken to gently cook in the residual heat.
Allow to cool to room temperature, then shred.
Combine chicken and all other salad ingredients in a bowl and mix well.
Combine dressing ingredients in a small bowl, stirring to dissolve sugar then gently toss through the salad. Transfer to a plate and serve as an entrée or light meal.
Serves 4.
