(serves 8 people)
Thanks to Vanessa, our Boot Camper of the Year, 2012, for this gem of a recipe. It’s a great one!
Soft rice noodles – 250g
Light peanut butter – 6 tbsp
Rice wine vinegar – ¾ cup
Peanut oil – 2 tbsp
Chopped fresh spring onion – ½ cup
Chopped fresh coriander – ½ cup
Salt reduced soy sauce – 2 tbsp
Sombal oelek – 1 tbsp
Whole iceberg lettuce, shredded – 1
Skinless chicken breast, shredded – 350g
Red capsicum, sliced – 1
Cucumber, sliced in strips – 1
Cook rice noodles per instructions, then drain and place in iced cold water. Drain and place in a large bowl.
Whisk peanut butter, vinegar and oil together in a bowl until combined. Add spring onions, coriander, soy sauce and sambal oelek and stir to blend. Add shredded lettuce, shredded chicken, capsicum and cucumber to the noodles and mix well.
Total calories – 135
Fat – 7g
Carbohydrates – 33g
Protein – 11.4g