Thai chicken larb

8 - 10 minutes (10 minutes)

Serves 4

Spray olive oil
2 cloves garlic, crushed
2 teaspoons finely grated ginger
600g lean chicken mince
2 tablespoons lime juice
1 tablespoon sweet chilli sauce
1 teaspoon fish sauce
1 bunch coriander, leaves picked, roots finely chopped
200g cooked vermicelli noodles
150g mixed salad leaves
2 Lebanese cucumbers, thinly sliced length-ways
1 carrot, thinly sliced length-ways

Heat oil in a wok or large frying pan over high heat.
Add garlic, ginger, chicken, lime juice, sweet chilli sauce, fish sauce, and coriander roots. Cook, stirring for 8-10 minutes or until golden.
Divide the noodles and mixed salad leaves between bowls. Top with chicken mince, cucumber, carrot and coriander leaves.

Tip:

Pork Mince or Tofu can be used as an alternative.

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