coconut chicken and mint salad with crispy noodles
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coconut chicken and mint salad with crispy noodles
  • vegetable oil, for deep-frying
  • 50g vermicelli rice noodles
  • 1 long green chilli, chopped
  • 1 x 425g can coconut milk
  • 2 teaspoons fish sauce
  • 1 teaspoon finely grated ginger
  • 2 x 200g chicken breast fillets, trimmed and thinly sliced
  • 1 cup round mint leaves
  • 1 cup spearmint leaves
  • 1 cup Vietnamese mint leaves
  • 80g snow pea (mange tout) shoots+
  • shaved fresh coconut, to serve