Warm Vietnamese chicken salad

INGREDIENTS

11 ⁄2 tbs salt-reduced gluten-free soy sauce

1 tbs fresh lime juice

1 tsp maple syrup

250g pkt fresh sweet potato noodles

1 tsp extra virgin olive oil

500g chicken breast mince

2 tsp finely grated fresh ginger

1 long fresh red chilli, finely chopped

1 tbs chopped fresh coriander root

200g snow peas, sliced

1 red onion, thinly sliced

250g cherry tomatoes, halved

2 tbs chopped fresh coriander leaves

100g mixed salad leaves

METHOD

Step 1: Combine the soy sauce, lime juice and maple syrup in a small bowl. Microwave the sweet potato noodles following packet directions.

Step 2: Heat oil in a large wok over high heat. Stir-fry chicken, stirring with a wooden spoon to break up any lumps, for 5 minutes or until browned. Add ginger, chilli and coriander root. Stir-fry for a further 1-2 minutes or until aromatic. Remove from heat.

Step 3: Add snow pea, onion, tomato, coriander leaves, sweet potato noodles and soy sauce mixture. Gently toss to combine. Divide salad leaves among serving plates. Top with the warm chicken mixture.

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