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Photo of Coconut chicken and rice noodle salad by WW

Coconut chicken and rice noodle salad

8
Points®
Total Time
45 min
Prep
20 min
Cook
25 min
Serves
4
Difficulty
Moderate
It wouldn't be Vietnamese without rice vermicelli, papaya, mint and coriander – throw these South-east Asian stables into a bowl and get set to grin

Ingredients

Garlic

2 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Pure coconut water

1 cup(s), (250ml)

Light canned coconut milk

¼ cup(s), (60ml)

Skinless chicken breast

2 medium, fat trimmed (buy 2 x 250g)

Vinegar

2 tbs, (white)

Caster sugar

2 tsp

Salt

¼ tsp

Carrot(s)

3 medium, cut into thin match sticks

Paw paw or papaya

200 g, (green) cut into thin match sticks

Dry rice noodles

200 g

Bean sprouts

2 cup(s), (180g)

Cherry tomatoes

120 g, halved

Fresh coriander

1½ cup(s)

Fresh mint

1½ cup(s)

Instructions

  1. Combine garlic, ginger, coconut water and coconut milk in a medium saucepan and bring to the boil. Reduce heat and add chicken. Simmer, covered, for 10 minutes. Remove from heat and set aside, covered, for 20 minutes. Remove chicken from poaching liquid and thickly slice. Cover to keep warm. Bring poaching liquid to the boil over high heat. Reduce heat and simmer, uncovered, for 8–10 minutes or until thickened.
  2. Meanwhile, combine vinegar, sugar and salt in a large bowl and stir until sugar has dissolved. Add carrot and papaya and toss until combined. Set aside for 20 minutes.
  3. Prepare noodles following packet instructions or until just tender. Drain.
  4. Add bean sprouts, tomatoes, coriander, mint and noodles to papaya mixture. Toss gently to combine. Serve noodle salad with chicken and drizzle with coconut sauce.

Notes

Coconut water is the juice of young green coconuts and is available in cans or tetra packs from the Asian aisle of most supermarkets.

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