Ingredients
- 2 teaspoons, ground turmeric
- 150g natural yoghurt
- 600g chicken tenderloins
- 3 tablespoons Roasted peanuts (chopped)
- 1 large cucumber, sliced
- 4 tablespoons coriander, chopped finely
- 250g shelled edamame
- 200g Brown vermicelli noodles
- 3 limes, juiced
- 1/4 cup fish sauce
- 2 sping onions, chopped
- Salt and pepper
Method
- Mix turmeric, yoghurt, some salt and pepper in a bowl, Toss with chicken to coat.
- Cool chicken via preferd method, (BBQ, grill, fry) I use air fryer, cooking at 200°C for 18 mins. While the chicken is cooking make the salad and salad dressing.
- Cook vermicelli as per packet instructions (usually boil for 5 mins,rinse with cold water) Mix shelled edamame, cucumber, 1 of the spring onions, peanuts, coriander and vermicelli in a large bowl.
- For the dressing, mix juice of three limes, fish sauce, 1 spring onion and pepper.
- Mix salad with salad dressing, and add coked chicken.
Product used in recipe
- SQUID BRAND - SQUID BRAND FISH SAUCE 300ML
