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  • 2 skinless chicken breasts, visible fat removed (approximately 500g total)
  • freshly ground or cracked black pepper
  • 2 cloves garlic, peeled and halved
  • 4 coriander stalks, including stalk and leaves, roughly chop leaves
  • 100g rice stick noodles or vermicelli noodles
  • 3 cups finely shredded Chinese cabbage (approx. ½ large Chinese cabbage)
  • 2 carrots, peeled, cut into match-sized strips
  • 4 spring onions, thinly sliced diagonally (include green tops)
  • 3 cups bean sprouts (250g)
  • ½ cup loosely packed mint leaves, roughly torn


  • 2 tablespoons lime juice
  • 2 tablespoons sweet chilli sauce
  • 2 teaspoons fish sauce
  • 1 tablespoon water
  • 40g unsalted peanuts, roughly chopped
  1. Place both chicken breasts in a medium saucepan with enough water to just cover. Season with black pepper.
  2. Add garlic, coriander roots and stems. Reserve leaves.
  3. Place over high heat and bring to the boil. Reduce heat and simmer with lid on for 2 minutes.
  4. Switch off heat, cover and leave chicken to rest in the liquid stock while preparing salad.
  5. Place the noodles in a large heatproof bowl and cover with boiling water. Set aside for 5 minutes to soften. Drain well.
  6. Add cabbage, carrot, spring onions, bean sprouts, coriander leaves and mint to noodles. Stir well.
  7. Remove chicken and garlic from liquid stock and set aside to cool slightly.
  8. Make dressing by mashing cooked garlic in a cup and combining with lime juice, sweet chilli sauce, fish sauce and water.
  9. Coarsely shred or thinly slice the chicken.
  10. Add chicken and dressing to the salad and combine.
  11. Serve immediately, topped with peanuts.


  • Replace the rice noodles with 100g fresh egg noodles (cooked according to packet directions).
  • Replace the rice noodles with ½ red capsicum cut into strips and 1 sliced cucumber.
  • Replace the poached chicken with 2 skinless breasts of a cooked roast chicken.
  • For added spice, add a chopped red chilli to the salad mix or sprinkle with white pepper.

Storage Suggestions

  • This dish can be made in advance, but dressing and peanuts are best to be added to salad just before serving.
  • Store in fridge until meal time.

Equipment List

  • saucepan and lid
  • heat proof bowl
  • tongs
  • cup


Recipe from LiveLighter® campaign © State of Western Australia 2012 reproduced with permission.

Nutrition Information

425 g Quantity per serving Quantity per 100g
Energy 1498 kJ 353 kJ
Protein 41.3g 9.72g
Fat, total 9.4g 2.3g
— Saturated 2.3g 0.6g
Carbohydrate 21.6g 5.0g
— Sugars 14.7g 3.5g
Fibre 8.4g 2.0g
Sodium 532.96mg 125.19mg