Ingredients
Chilli dressing
- 1 large garlic clove
- 80 g Sweet chilli sauce, 1/3 cup
- 2 tablespoons fish sauce
- 60 ml lime juice, 1/4 cup
- 3 tablespoons sesame oil
Salad
- 2 skinless chicken breasts, cubed
- 150 g Vermicelli noodles
- 1 small red capsicum diced
- 2 spring onions, finely sliced (or shredded in thermy)
- 1/4 small Chinese cabbage, finely shredded
- 100 grams snow peas
- 1 carrot, julienned or shredded in thermy
- 1/2 cup bean sprouts
- 2 Kaffir lime leaves
- 1/4 cup mint leaves
- 1/2 cup corriander leaves
- 80 grams unsalted peanuts
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
1. Place garlic into TM bowl and mix for 3 seconds, speed 7. Scrape down bowl and mix for another 3 seconds or until garlic is finely chopped.
2. Add all other dressing ingredients and mix for 10 seconds speed 7. Reserve until salad is prepared.
1. Place diced chicken into veroma dish and tray. Add 1.5 litres of water and 2 Kaffir lime leaves into TM bowl. Cook for 15-20 minutes, veroma speed 2.
2. While chicken is cooking prepare other salad ingredients and place into large bowl leaving the noodles, half the herbs and the nuts on the side. - You may use thermy to shred however, I prefer to grate carrot and cut my own salad.
3. Once chicken is cooked place to the side to cool. Add noodles into the remaining hot water. Soak for 3 minutes (no cooking).
4. Drain and rinse noodles. Add to other salad ingredients.
5. Place cooked chicken breast into TM bowl and shred on reverse speed 4 for 4 seconds.
"Counter-clockwise operation" Add to salad bowl.6. Pour dressing over salad and mix through. Sprinkle with remaining herbs and nuts and serve.
Chilli dressing
Salad
Tip
Use thermomix to cut spring onion if prefer finer mix
This recipe can also be created in the TM31.
Thermomix Model
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Recipe is created forTM 5
If you are using a Thermomix® TM6 measuring cup with your Thermomix® TM5:
For cooking (simmering) at temperatures of 95°C or above (200°F), the simmering basket should always be used instead of the TM6 measuring cup, as the TM6 measuring cup fits tightly in the lid. The simmering basket rests loosely on top, is steam-permeable, and also prevents food spatter from the mixing bowl.Please note that the TM5 mixing bowl has a larger capacity than the TM31 (capacity of 2.2 liters instead of 2.0 liters for TM 31). Recipes for the Thermomix TM5 may not be cooked with a Thermomix TM31 for safety reasons without adjusting the quantities. Risk of scalding by spraying of hot liquids: Do not exceed the maximum filling quantity and observe the filling level markings of the mixing bowl!
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
That dressing is the hero! Great dish, very quick & easy. I halved the recipe for 2 of us and that worked really well. Thanks!
Love this recipe so easy
First time making it today and we loved it!! Tasty.. refreshing... filling... and healthy!! Thank you for sharing the recipe ❤️❤️❤️❤️
Very keen to try this.
A Delicious Salad
I have made this salad a number of times but today wanted to use up some leftover roast chicken, so just shredded that. I didn't have a wombok cabbage either but desperately wanted to make this salad so used thinly sliced bok choy......it worked.
Thanks again for a yummy recipe!
In terms of healthiness, flavour, ease and time - this is my favourite meal!
This is a stable in our household.
This is superb I only use 1/2 quantity of fish sauce as I am not keen on it but this was Devine
love this salad. very easy full of flavour and refreshing.
Son loved it and taking it to work for lunch tomorrow The dressing really makes it1
Only feedack is that I would have prefered measurements of foods in grams rather than '1' carrot or '2' chicken breasts. Eg My chicken weighed approx 750gm all up and took approx 45 mins to cook as it covered too much of the holes. I should have used approx 500gm, I've since found the following tip from 'Thermomfun', "Wet and squeeze a sheet of baking paper. Line the upper layer of the varoma tray. Twist the corners of the paper to make a shallow ‘bowl’ shape and pour the meat and marinade onto the baking paper ‘bowl’. Be sure to keep the side vents exposed so steam can circulate freely".
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