Slendier Vietnamese Chicken Noodle Salad
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves 2
Ingredients:
• 1 skinless chicken breast, poached and shredded
• ½ carrot, sliced into matchsticks
• 6 wombok leaves, finely shredded
• 2 spring onions, finely sliced diagonally
• ½ Lebanese cucumber, halved lengthways and thinly
sliced
• 1 long red chilli, split and thinly sliced
• 10 Thai basil leaves, roughly shredded
• 10 Vietnamese mint leaves, roughly shredded
• ½ cup coriander leaves, roughly shredded
• 1 packet Slendier Angel Hair Style
• ¼ cup peanuts, toasted and chopped chilli oil, to
garnish
Dressing:
• 2 tbs sesame oil
• 2 tbs fish sauce
• 2 tbs rice malt syrup
• 2 tbs freshly grated ginger
• 1 clove garlic, grated
• ½ cup lime juice
Method:
1. Combine all the salad ingredients, except the noodles
and peanuts, in a large mixing bowl and toss to
combine.
2. Prepare the Slendier Angel Hair Style according to
the directions on the packet. Dry thoroughly between
layers of paper towel. Chop roughly to separate
the strands, add to the salad and toss to combine.
Season and set aside until needed.
3. For the dressing, place all the ingredients together
with 2 tbs water in the canister of a stick blender and
blend until smooth. Season and adjust flavourings to
taste.
4. Pour dressing over the salad and toss to combine.
5. To serve, divide salad between two shallow bowls
and top with peanuts and a drizzle of chilli oil.
64 Complete Health
Slendier Spaghetti with Zucchini, Prosciutto
and Leaves
Preparation time: 15 minutes
Cooking time: 10 minutes
Serves 2
Ingredients:
• 1 packet Slendier Spaghetti Style
• 2 tbs extra virgin olive oil
• 1 clove garlic, crushed
• 4 slices prosciutto, finely shredded
• 1 small zucchini, thinly sliced
• ½ cup light cream
• 2 tbs freshly grated parmesan, plus extra to serve
• 2 Brussels sprouts, leaves separated and finely
chopped
• ½ cup rocket, roughly chopped
• ½ cup flat-leaf parsley, chopped
• 2 tsp pesto
Method:
1. Prepare the Slendier Spaghetti Style according to the
instructions on the packet. Drain well and pat dry
between layers of paper towel. Chop the spaghetti
once or twice with a knife to separate and set aside
until needed.
2. Place a large, non-stick frypan over medium–high
heat. Add the olive oil, garlic and prosciutto and fry
quickly until just softened, about 1 minute.
3. Add the zucchini slices and fry on both sides until
lightly caramelised and starting to soften, about
2 minutes. Add the cream, parmesan and drained
spaghetti, stir and warm through.
4. Take the pan off the heat, add the Brussels sprout
leaves, rocket and parsley. Stir gently to combine.
Season to taste.
5. Divide the spaghetti between two shallow serving
bowls. Dot a little pesto over the top of each and
finish with a little extra parmesan.