This recipe came from Australian Good food Mag, but I am unsure from when. Probably 2011.
Ingredients
100g green beans, trimmed
2x 180g chicken breast fillets
80g dried vermicelli noodles
1 lime, juiced
2 tsp sesame oil
1 cup(30g) beansprouts
1 carrot, cut into matchsticks
1 small red capsicum, thinly sliced
1/2 cup mint
1/2 cup coriander leaves
3 green onions (shallots), sliced diagonally
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100g green beans, trimmed
2x 180g chicken breast fillets
80g dried vermicelli noodles
1 lime, juiced
2 tsp sesame oil
1 cup(30g) beansprouts
1 carrot, cut into matchsticks
1 small red capsicum, thinly sliced
1/2 cup mint
1/2 cup coriander leaves
3 green onions (shallots), sliced diagonally
- Blanch beans in boiling water for 2-3 minutes, until bright green. Drain, rinse under cold water and drain again. Cut in half and set aside.
- Place chicken in a pan and cover with water. Heat on medium, until simmering. Reduce heat to low and cook for 10 minutes, until just cooked. Stand for 10 minutes. Drain chicken, then shred.
- Meanwhile, prepare noodles according to packet directions. Drain well.
- Mix together lime juice and oil. Combine chicken, noodles, beans and remaining ingredients. Divide between bowls and season. Drizzle with dressing just before serving.