Name: Asian Style Chicken & Noodle Salad
Prep time: 15 min
Cook time: 5 min
Yield: Makes 3-4
Ingredients: 125g pkt vermicelli noodles; 2 cups shredded cooked chicken; 1 carrot, cut into thin julienne pieces; 3 Spring onions, cut on the Diagonal; 100g snow peas, blanched; Handful fresh coriander leaves, chopped; Handful fresh mint leaves, chopped; 250ml bottle Eta Lite & Free Chilli & Lime Dressing; chopped roasted peanuts to garnish

Here’s our pick this summer for a salad to impress. It looks and tastes authentic with the addition of vermicelli noodles, mint and coriander but we’ve made it super simple with Eta’s Chilli & Lime Dressing. We love to serve it on a big platter scattered with chopped roasted peanuts.

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Makes 3-4

Prep Time 15 minutes

Cook Time 5 minutes

Ingredients

125g pkt vermicelli noodles

2 cups shredded cooked chicken

1 carrot, cut into thin julienne pieces

3 Spring onions, cut on the Diagonal

100g snow peas, blanched

Handful fresh coriander leaves, chopped

Handful fresh mint leaves, chopped

250ml bottle Eta Lite & Free Chilli & Lime Dressing

chopped roasted peanuts to garnish

NUTRITION INFORMATION: Average Quantity per Serving

Nutrition information is calculated using a recipe analysis program and is subject to variations you may make to the ingredients or cooking method. This nutrition information is intended as a guide only and excludes serving suggestions and swaps you may make.

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INGREDIENTS

Made with

Method

Step 1

1. Pour boiling water over the vermicelli noodles and stand for 2-3 minutes or until the noodles are soft. Drain. Rinse thoroughly with cold water. Drain well. Cut vermicelli into shorter lengths. Place in a large bowl.

Step 2

2. Add chicken, carrots, spring onions, snow peas and herbs. Toss through ½ cup Eta Lite & Free Chilli & Lime Dressing, transfer to a serving platter. Garnish with chopped roasted peanuts if wished.

Step 3

Note: To blanch snow peas - trim and plunge into boiling water for 30 seconds. Drain and cool quickly in iced water.