Plum Chicken Vermicelli Salad
Recipe by Michael Weldon
Serves 4 pers | 
Prep 30 minutes | 
20 minutes 
Ingredients:
Marinade:
- 3 tbsp AYAM™ Plum Sauce
- 3 tbsp AYAM™ Hoi Sin Sauce
- 2 tbsp AYAM™ Light Soy Sauce
- 1 tbsp AYAM™ Sesame Oil
- Juice 2 lime
Salad:
- 6 skinless, boneless chicken thigh
- 2 spring onion, sliced
- 2 carrot, sliced into matchsticks or grated
- 1 Lebanese cucumber, finely sliced
- 1 large red chilli, finely sliced
- 150g AYAM™ Rice Vermicelli Noodles, cooked according to packet instructions
- ¼ cup crushed peanuts
- Handful of coriander
- 2 baby cos, leaves separated
Method:
- Combine the marinade ingredients then divide in half. Marinate the chicken with half, set aside in the fridge. To the other half, add the lime juice and 3 tbsp water. Set aside.
- Preheat an oven to 220°C.
- Place the chicken thighs onto a lined baking tray and cook for 15 minutes. Reserve any juices from the tray and add to the leftover half of the marinade sauce. Slice the chickens.
- Add the leaves to the edge of a large platter, then arrange the noodles, veggies and chicken. Scatter over the spring onion, chilli, peanuts, and coriander. Drizzle with the leftover marinade and serve extra on the side.
Tips: Substitute crab for prawns or other seafood.
