Coriander, mint & lime chicken noodle salad

Prep 40 mins | Cook 10 mins | Serves 4

1 tbs peanut oil
500g chicken mince
2 garlic cloves, finely chopped
1 tsp sesame oil
100g dried vermicelli noodles
4 green onions (shallots), trimmed and sliced diagonally
12 cup small mint leaves
1 cup coriander leaves
1 cup bean sprouts, trimmed
1 Lebanese cucumber, cut into 1cm thick dice

Chilli and lime dressing
2 small red bird’s eye chillies
13 cup lime juice (about 2-3 limes)
2 tbs fish sauce
112 tbs brown sugar

Step 1 Heat oil in a large non-stick frying pan over medium-high heat. Place chicken and garlic into pan and cook, breaking up mince with a wooden spoon, until white and cooked through. Stir in sesame oil. Transfer to a heatproof dish and refrigerate for 30 minutes to cool.

Step 2 Meanwhile, combine dressing ingredients in a screw-top jar. Shake until well combined. Place noodles in a heatproof bowl, cover with boiling water and stand for 10 minutes until tender. Drain noodles. Chill until ready to serve.

Step 3 Place cooled chicken mixture into a large bowl. Add green onions, mint, coriander, bean sprouts and cucumber. Drizzle with dressing and toss to combine. Arrange noodles on a serving plate or individual bowls, top with chicken mixture and serve.

Good for you ... Coriander

Contains dietary fibre, vitamin C and iron. The quantities are likely to be significant if you consume a lot of coriander, as may occur with something like coriander pesto.