Coconut Chicken And Mint Salad With Crispy Noodles

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donna hay


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vegetable oil, for deep-frying

50 g vermicelli rice noodles

1 long green chilli, chopped

1 x 425g can coconut milk

2 teaspoons fish sauce

1 teaspoon finely grated ginger

2 x 200g chicken breast fillets, trimmed and thinly sliced

1 cup round mint leaves

1 cup spearmint leaves

1 cup Vietnamese mint leaves

80 g snow pea (mange tout) shoots+

shaved fresh coconut, to serve

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