Monday
VIETNAMESE-STYLE CHICKEN SALAD WITH NOODLES
SERVES 4 PREP 5 MINS COOK 10 MINS PER SERVE 1967kJ
• 375g bag rice stick noodles• 2 tbsp vegetable oil• 500g chicken thigh, thinly sliced• 1/3 cup char siu sauce• 2 tbsp rice wine vinegar• 2 carrots, julienned• 2 Lebanese cucumbers, halved, sliced• 1 bunch coriander, leaves picked• 1 bunch mint, leaves picked• 2 long red chillies, seeds removed, thinly sliced 1 In a large heatproof bowl, cover noodles with boiling water. Set aside 5 mins until softened. Drain.
2 In a large, deep frying pan, heat oil on high. Cook chicken 4-5 mins until browned. Add sauce and vinegar. Cook, stirring 2 mins.
3 Mix chicken mixture into noodles with carrot, cucumber, coriander, mint and chillies. Toss until combined and serve.
Tuesday
HARISSA ROAST DRUMSTICKS
SERVES 4 PREP 20 MINS COOK 40…
