Ingredients
- ¼ cup sweet chilli sauce
- 1 tsp fish sauce
- 1 ½ tbsp rice wine vinegar
- ½ lime, zest and juice
- 1 tbsp Gourmet Garden Thai Paste
- 50 g rice vermicelli noodles
- 1 carrot, finely grated
- 1 red capsicum, finely sliced
- 100 g snow peas, julienned
- 100 g Lebanese cucumber, seeded and sliced
- ½ red onion, finely sliced
- 500 g cooked chicken breast, shredded
- 10 g sesame seeds, toasted
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
Preparation
- 1 Place sweet chilli sauce, fish sauce, rice wine vinegar, lime zest & juice and Gourmet Garden South East Asian Seasoning into a lidded jar, seal and shake to combine. Set aside.
- 2 Soak noodles in hot water according to packet instructions. Drain well, and transfer to a large bowl.
- 3 Add remaining salad ingredients to noodles and toss together with chopped chicken
- 4 To serve pour over dressing and garnish with sesame seeds.
Moroccan Coriander Chicken with Shaved Fennel and Green Olives
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