picto-chef
Vermicelli

Thai Vermicelli Salad

Ingredients

4
30min
  • 300g Vermicelli
  • 600g of chicken breasts
  • 4 tablespoon soy sauce
  • 60ml sweet chilli sauce
  • 1 tablespoon olive oil
  • 2 carrots
  • 1 cucumber
  • Salt
  • For the sauce:
  • 1 fresh ginger
  • 1 tablespoon soy sauce
  • 3 tablespoon sweet chilli sauce
  • Juice of 2 limes
pasta

Preparations steps

  • 1. Throw the pasta into salted boiling water for 7 minutes.
  • 2. Mix the soy sauce and the sweet chilli sauce and use the mixture to marinate the chicken breasts for at least two hours.
  • 4. Preheat the oven to 180 °C.
  • 5. Put a tablespoon of oil in a pan and sear the marinated meat.
  • 6. Place the prepared chicken breast in a baking tray and bake for about 6 minutes.
  • 7. Peel the carrot and cut it into stripes. Cut the cucumber in half, remove the seeds with a spoon and slice thinly.
  • 8. Remove the meat from the oven and slice thinly. Arrange the pasta in plates, add the vegetables and meat and top with the rest of the sauce.

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