Quick ginger soy noodle salad

At a glance

Preparation time: 15 minutes

Difficulty: Easy

Serves: 2

Ingredients

• 100g (about half a packet) uncooked rice vermicelli noodles
• 1 teaspoon minced ginger (store bought) or 1 small knob fresh ginger
• 1 small fresh chilli or ½ teaspoon minced chilli (store bought) (optional)
• 1½ cup (170g) Skinless cooked chicken or protein of choice*
• 1 tablespoon soy sauce (reduced salt if available)
• 1 tablespoon sesame oil
• ½ teaspoon rice wine vinegar* (optional)
• Pepper to taste
• 2½ cups prepacked coleslaw mix

Steps

1. Soak rice vermicelli in hot water for 2 to 3 minutes (or as per packet instructions), then drain, rinse under cold water and set aside.
2. If using fresh ginger, peel and grate and set aside. If using fresh chilli, chop and set aside.
3. Remove skin and bones from chicken and cut into small pieces or shred, set aside in a bowl.
4. To make the ginger soy dressing, combine the soy sauce, sesame oil, rice wine vinegar, ginger, pepper and chilli in a bowl, glass or jar and mix well.
5. Toss vermicelli noodles and coleslaw salad together in a serving bowl. Place shredded cooked chicken on top of the noodle salad.
6. Pour dressing on noodle salad and mix before serving.

*Tips

• This is a great way to use up leftover roast chicken meat or you could use store bought BBQ chicken.
• You can swap rice wine vinegar with apple cider, white wine vinegar or lemon juice.
• For a vegetarian option, you could add tofu or boiled or scrambled eggs.
• Try adding spring onions or bean sprouts for a boost of flavour and vegetables.

Watch how to make it

videocam 0:42

With thanks to CASS Care and South Eastern Sydney Local Health District for sharing this recipe from Wok for Health.