Pork and apple rissoles
25 mins
2 200g chicken breasts, skinless
2 tbsp reduced-salt soy sauce*
3 cm piece of ginger, peeled and grated
125g vermicelli rice noodles
100g snow peas, destemmed
1 red capsicum, deseeded & finely sliced
1 Lebanese cucumber, sliced
¼ head wombok (Asian cabbage), finely sliced
½ bunch coriander, chopped
1 lime, juiced
½ tsp sesame oil
½ tbsp honey
You can swap:
Step 1
In a medium sized sauce pan place the chicken breasts side by side and just cover with water. Add 2 tablespoons of soy sauce and half the ginger. Bring the water to a gentle simmer for 12-14 minutes. Turn the heat off, cover and set aside.
Step 2
Meanwhile, place the noodles in a large heat proof bowl and cover with boiling water. Allow to sit for 5-10 minutes or until soft. Drain and set aside.
Step 3
Add all the vegetable to the noodles and toss through.
Step 4
Add the remaining soy sauce, ginger, coriander, lime juice, sesame oil and honey to the noodles and toss together.
Step 5
Place the salad on a large serving platter and top with thinly sliced chicken breast.
Food safety tip: if you are packing for lunch, the salad needs to be kept cold so pack an ice brick.
© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.
Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website
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