Sauvignon Blanc Semillon

Chicken and Vegetable Noodle Salad

INGREDIENTS:

• 1 large (about 225g) free-range chicken breast fillet, excess fat trimmed
• 3 thin slices fresh ginger
• 1 garlic clove, thinly sliced
• 80g rice vermicelli noodles
• 2 small (about 120g) zucchini, peeled lengthways into ribbons
• 100g (1/2 cup) bottled roasted capsicum (peppers), drained well, thinly sliced
• 1/2 punnet (about 100g) grape tomatoes, quartered lengthways
• 3 green shallots, ends trimmed, thinly sliced diagonally
• 75g baby Asian greens
• Dressing
• 2 tbs fresh lime juice
• 2 tsp tamari
• 1 tsp fish sauce
• 1 small garlic clove, crushed
• 1 small fresh red chilli, deseeded, finely chopped
• Pinch of caster sugar

METHOD:

Place the chicken, ginger and garlic in a large saucepan. Add enough boiling water to just cover. Place over very low heat and simmer, covered, for 9 minutes or until just cooked through. Transfer chicken to a plate, cover with foil and set aside for 10 minutes to rest. Slice the chicken across the grain.

Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Set aside for 10 minutes to soften. Drain well.

To make the dressing, whisk together the lime juice, tamari, fish sauce, garlic, chilli and sugar in a jug until combined.

Combine the noodles, zucchini, capsicum, tomato, green shallot and Asian greens in a large bowl. Add half the dressing and toss to combine.

Divide the noodle mixture among serving bowls. Top with chicken and drizzle with the remaining dressing. Serve immediately.