Time: 15-20 minutes | Serves 4
It's the perfect mid-week meal when you want something fresh, filling and fast!
400-500g chicken, sliced (or can sub for 500-600g firm tofu)
350-400g slaw mix (or make your own coleslaw)
1 tablespoon of Thai, Moroccan or Cajun Spice (we used Masterfoods' Thai spice)
200g vermicelli noodles
Optional fresh coriander to serve
1/3 cup sweet chili sauce
1 tsp peanut butter
1 tsp soy sauce
1/2 lime, juiced
2 tsp milk (optional)
Or alternatively use plain sweet chilli or your choice of salad dressing
Slice chicken into strips (or buy diced chicken).
Place chicken and spice into a bowl and toss to coat. Set aside
Boil the kettle and prepare your vermicelli noodles: place noodles in a large bowl and cover with boiling water. Stand for 10-15 minutes until softened.
Heat a large fry pan over medium-high heat and add a drizzle of extra virgin olive oil. Add chicken and cook for approximately 4 minutes, and turn. Cook for another 2 to 4 minutes until cooked through and flesh is white.
While chicken is cooking, prepare salad dressing.
Place slaw in a large salad bowl and pour half the dressing in. Toss to mix well.
When chicken and noodles are ready, it’s time to serve! Place noodles and salad in a bowl and toss through. Add chicken on top with optional fresh coriander and additional sauce if you like.