Serves
1
Prep Time
15 minutes
Cooking Time
10 minutes
Ingredients
- 150g vermicelli rice noodles
- 200g packet frozen Birds Eye Plant Based Chicken Style Strips
- 10 snow peas, sliced
- 1 small carrot, shredded
- ½ red capsicum, cut into strips
- ½ Lebanese cucumber or 2 baby cucumbers, thinly sliced
- ½ cup chopped fresh coriander
- ¼ cup fresh Vietnamese or regular mint
- ½ long red chilli, thinly sliced (optional)
- ⅓ cup Vietnamese salad dressing
Method
STEP 1Prepare rice noodles following packet directions. Refresh under cold water.
STEP 2
Meanwhile, cook Birds Eye Plant Based Chicken Style Strips following pan fry packet directions.
STEP 3
Combine noodles, Chicken Style Strips, snow peas, carrot, capsicum, cucumber, herbs and chilli. Drizzle with Vietnamese dressing when ready to serve.
Tips
Look for a vegan based dressing or drizzle with sweet chilli sauce.