Make this tasty Asian-inspired salad in under 30 minutes and impress your family and friends. It’s light and tasty, and if you’re looking for a gluten free recipe then this ticks the box.
What do I need ?
Original recipe yields 1 serving
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
400 g boneless, skinless chicken breast
100 g rice stick noodles
700 g bag Wattie’s frozen High Fibre Mix
1 red capsicum, deseeded and thinly sliced
1 cup mung bean sprouts
¼ cup roasted peanuts, chopped (optional)
½ cup Wattie’s Bit on the Side Sweet Chilli Sauce
¼ cup lemon juice
1 Tbsp fish sauce
2 Tbsp olive oil
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How do I make it ?
1. Cut the chicken into thin strips. Season with salt and pepper.
2. Cook the rice stick noodles according to packet instructions. Drain. Refresh in cold water.
3. Place Wattie's frozen High Fibre Mix in a microwave-proof dish. Do not add water. Cover and cook on high for 5 minutes. Stir and cook a further 3-4 minutes or until vegetables are crisp and tender. Drain off any excess water and set aside.
4. Heat a dash of oil in a frying pan and quickly stir fry the chicken over medium heat until golden and cooked. Add the chicken to the cooked vegetables with the red capsicum, mung bean sprouts and cooked noodles. Toss through the dressing. Chill before serving. Garnish with roasted peanuts if wished.
Whisk together Wattie's Bit on the Side Sweet Chilli Sauce, lemon juice, fish sauce and olive oil.