INGREDIENTS

500g chicken breast fillets, halved horizontally

1 tbsp olive oil

100g pkt rice vermicelli noodles

1 large carrot, peeled, coarsely grated

1 mini wombok, halved lengthways, shredded

1/4 cup chopped fresh mint

1/4 cup chopped fresh coriander

Limes, halved, to serve

Dressing

1/4 cup fish sauce

1/4 cup fresh lime juice

1/4 cup monkfruit sweetener

2 tbsp rice wine vinegar

1 garlic clove, finely grated

1 long red chili, finely chopped 

METHOD

For the dressing, combine the fish sauce, lime juice sweetener, vinegar and garlic in a jug.

Place the chicken in a shallow bowl and pour over ¼ cup of the dressing. Turn to coat and set aside. Add the chili to the remaining dressing.

Place the noodles in a large heatproof bowl. Pour over boiling water to cover. Set aside for 10 minutes to soak. 

Heat the oil in a large non-stick frying pan over high heat. Remove chicken from the marinade and allow any excess to drip off. Cook the chicken for 3 minutes each side or until cooked through. Transfer to a plate and set aside to rest.

Drain the noodles and rinse under cold water. Drain well again and use scissors to chop into smaller lengths. Transfer to a bowl and add the wombok, carrot and 3/4 of the dressing. Use tongs to toss to combine.

Thickly slice the chicken and add to the salad along with the mint and coriander. Pour any resting juices into the dressing and drizzle over the salad. Toss to combine and serve with lime.