This salad with its combination of textures and flavours is a substantial meal for both lunch and dinner. If you don't have Thai basil you can use coriander instead.
Place the tenderloins in a steamer and steam for 15 minutes. Set aside to cool
Add the sesame seeds, rice wine vinegar, sesame oil, coconut sugar, tamari, chili and ginger in a high speed blender with the water and blend until it's smooth.
In a large stainless steel mixing bowl, combine the noodles, Asian leaves, beansprouts, radish and shallots together.
Toss the dressing through the noodle mix and portion it into 4 separate bowls
Top with the chicken, peanuts and Thai basil leaves
Nutritional information per serve
Energy 1683 kJ, 408 cals, Protein 26 g, fat 19 g, Sat fat 3.3 g, Carbohydrate 31 g, Fibre 5 g, Sodium 322 mg, Potassium 587 mg
Makes 4 servings
| Prep Time: | 20 mins |
| Cooking Time: | 15 mins |
| Ready in: | 35 mins |
Suitable for: |
|
| Dinner, Lunch | |
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| Nutritional Information - Per Serve | |
| Kj | 1693 kj |
| Calories | 405 kcal |
| Fat | 19 g |
| Saturated Fat | 3.3 g |
| Total Carbohydrate | 31 g |
| Total Protein | 26 g |
| Fibre | 5 g |
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