2 200g chicken breasts, skinless
4 tbsp reduced salt soy sauce
125g vermicelli rice noodles
100g snow peas, destemmed
1 red capsicum, deseeded & finely sliced
1 Lebanese cucumber, sliced
¼ head wombok (Asian cabbage), finely sliced
½ bunch coriander, chopped
½ tsp sesame oil
½ tbsp honey
In a medium sized saucepan place the chicken breasts side by side and just cover with water. Add 2 tablespoons of soy sauce and half the ginger. Bring the water to a gentle simmer for 12-14 minutes. Turn the heat off, cover and set aside.
Place the noodles in a large heatproof bowl and cover with boiling water. Allow to sit for 5-10 minutes or until soft. Drain and set aside.
Add all the vegetable to the noodles and toss through, then add the remaining soy sauce, ginger, coriander, lime juice, sesame oil and honey and toss together.
Place the salad on a large serving platter and top with thinly sliced chicken breast.
Variation: Replace chicken with pork fillet
2 serves of vegies in each serve of this recipe.