Coconut Chicken And Mint Salad With Crispy Noodles
Ingredients
- vegetable oil, for deep-frying
- 50 g vermicelli rice noodles
- 1 long green chilli, chopped
- 1 x 425g can coconut milk
- 2 teaspoons fish sauce
- 1 teaspoon finely grated ginger
- 2 x 200g chicken breast fillets, trimmed and thinly sliced
- 1 cup round mint leaves
- 1 cup spearmint leaves
- 1 cup Vietnamese mint leaves
- 80 g snow pea (mange tout) shoots+
- shaved fresh coconut, to serve
Instructions
Coconut Chicken And Mint Salad With Crispy Noodles serves 10 original recipe by Donna Hay.
Organization Tags
Tags easily organize your Recipe Library
Comments