500 g chicken mince
Juice and rind of 2 small lemons
2 tbsp of fish sauce
250 g packet prepared Thai-style rice noodles drained and cooled
1 package Asian mixed salad leaves
1 cucumber seeded and sliced
¼ cup sweet chilli sauce
1 tbsp fish sauce
1 tbsp lime juice Lime juice
- Brown 500g chicken mince in a hot, lightly-oiled wok or pan. Add the juice and rind of 2 small lemons and 2 tablespoons of fish sauce. Stir to combine. Add a 250g packet prepared, drained and cooled Thai-style rice noodles. Return to pan with chicken mixture to warm through. Drizzle with Thai-style dressing. Divide into serving bowls and top with some mixed Asian salad leaves, seeded and sliced cucumber, and coriander sprigs. Serve immediately.
- Combine ¼-cup sweet chilli sauce with 1 tablespoon each fish sauce and lime juice. Blend well and drizzle over noodle salad. This dressing can easily be doubled.