Vietnamese Chicken Noodle Salad

Preparation

• To make chilli dressing, place garlic into TC ProM2.0 bowl and chop for 3 seconds, speed 7. Scrape down the bowl and mix for another 3 seconds or until garlic is finely chopped.
• Add sweet chilli sauce, fish sauce, lime juice, and sesame oil and mix for 10 seconds, speed 7. Set aside.
• To make the salad, place cubed chicken breasts into the steamer dish and tray. Add 1.5 liters of water and 2 kaffir lime leaves into TC ProM2.0 bowl. Set temperature to 120C, 15-20 minutes, speed 2. While chicken is cooking, place the following into a large bowl: 1 small red capsicum diced, spring onions finely sliced, small Chinese cabbage, finely shredded, snow peas, carrot julienned, bean sprouts, and half the amount of your mint leaves and coriander leaves, and peanuts reserving the remainder aside.
• Once the chicken is cooked, place it to the side to cool. Add the noodles into the remaining hot water and soak for 3 minutes, no cooking is required.
• Drain and rinse the noodles and add them to the other salad ingredients.
• Place cooked chicken into TC Prom bowl and shred for 4 seconds on reverse speed 3. Add to the salad bowl, pour your dressing over and mix through. Sprinkle with remaining herbs and nuts and serve.