Our Vietnamese Schnitzel Noodle Salad is a game changer
Our Vietnamese Schnitzel Noodle Salad can be made in under 30 minutes, and it's a recipe you'll keep going back to.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.newidea.com.au.
Cooking tools:
- Skillet
- Kitchen shears
- Mixing bowl
- Pitcher
- Colander
- Pot
- Stove
- Paper towel
- Chef's knife
- Cutting board
- Plate
- Refrigerator
Ingredients
- 4 x 150g crumbed chicken schnitzels
- Vegetable oil for shallow frying
- Chopped roasted, unsalted peanuts and lime wedges, to serve
- SALAD
- 100g rice vermicelli (2 x 50g bundles)
- 1 large carrot (200g), peeled, shredded
- 1 large Lebanese cucumber (200g), halved lengthways, thinly sliced diagonally
- 3 green spring onions, thinly sliced diagonally
- 1 cup chopped fresh coriander
- ¼ cup sweet chilli sauce
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
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