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.
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.
Wattie's® Bit on the Side® Sweet Chilli is a hot and spicy chilli sauce that is great for dipping, as a marinade or condiment on the side. Available in a 300g bottle.
Method
Step 1
1. Cut the chicken into thin strips. Season with salt and pepper.
Step 2
2. Cook the rice stick noodles according to packet instructions. Drain. Refresh in cold water.
Step 3
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.
Step 4
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.
Step 5
Dressing
Step 6
Whisk together Wattie's Bit on the Side Sweet Chilli Sauce, lemon juice, fish sauce and olive oil.