Ingredients: (Serves 4)
| 200 g. dried Glass noodles 500 g. Chicken breast fillets 4 Spring onions, sliced 2 Carrots, thinly sliced 1 Cucumber, thinly sliced 1 c. Bean sprouts |
1 c. Coriander leaves 1/2 c. Mint leaves 1/2 c. Sesame seed, toasted 2 tbsp. Sweet chili sauce 1/4 c. Lime juice 1 tsp. Sesame oil |
Directions:
|
Put glass noodles into a bowl,
cover with boiling water and allow to stand for 5 minutes or until
soft. Rinse under cold water and drain.
Steam chicken over simmering water until tender. Cool slightly then shred. Put noodles, chicken, vegetables, herbs and sesame seed into a bowl and mix. Whisk together the sweet chili sauce, lime juice and sesame oil. Pour over salad and toss. |
Enjoy with a glass of Ranges
Red!