Sweet Chilli Chicken Vermicelli Salad

One of the things I really love about the change of season, is the new ideas and inspiration it brings. And as much as I love revisiting my old favourites, there is nothing like getting creative in the kitchen and whipping up something new. 


I found this recipe tucked away (and clearly overlooked) in the back of my trusty favourites folder, and was instantly inspired; the picture looked so colourful and fresh! And despite not having all the ingredients required on hand, it turned out to be very flavoursome and textural, with just the right amount of zing from the chilli. 

You could serve this as either a main meal as I did, or as a side dish.

1x 300g skinless chicken breast, diced into 2cm cubes
100g vermicelli noodles
3 spring onions, chopped
1 red capsicum, cut into thin strips
Handful of snowpeas, cut into 1cm pieces
2 cloves garlic, finely diced
1 long red chilli, finely diced
1 bunch mint, roughly chopped
50g roasted peanuts, chopped
1 lime, juiced
2 tbsp sweet chilli sauce
2 tbsp peanut oil
2 tbsp soy sauce
1 tbsp fish sauce
1 tbsp caster sugar

Place the diced chicken in a bowl with half the garlic, the juice of half a lime and 1 tbsp of sweet chilli sauce. Mix well then set aside to marinate for 15 minutes.

Meanwhile, put the noodles in a heatproof bowl, cover with boiling water and allow to sit until tender. Drain and rinse, then transfer to a large serving dish.

Next heat a little oil in a frypan and cook off the marinated chicken pieces until lightly golden.

To make the dressing combine the peanut oil, remaining garlic and lime juice, soy sauce, sweet chilli sauce, caster sugar and fish sauce.

Now you are ready to assemble your salad. Add the noodles, chicken pieces, spring onion, capsicum, snow peas and mint to your serving dish, then drizzle liberally with the dressing and toss well to combine. Sprinkle with the chopped peanuts and serve immediately.

Serves 2 (or 4 as a side dish).