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St-Hubert
Grocery Products
Recipes
Chicken and Vermicelli Salad
Chicken and Vermicelli Salad
Chicken and Vermicelli Salad
Portions: 4 to 6
Cooking time: 15 minutes
Preparation time: 10 minutes
Ingredients List
1 box of 700 g of
St-Hubert Thai Chicken Drumsticks
About 7 oz (210 g) rice vermicelli
2 tbsp (30 ml) fish sauce
3 tbsp (45 ml) lemon or lime juice
1/2 tsp (10 ml) Thai red curry paste
1/2 c (125 ml)
St-Hubert Thai Sauce
4 c (1 l) Chinese cabbage or bok choy, chopped
½ English cucumber, chopped
1 large carrot, julienned or grated
3 green onions, chopped
Preparation Instructions
Preheat oven to 400 °F (200 °C).
Place chicken drumsticks on a baking sheet lined with parchment paper and cook or barbecue as directed according to instructions.
Bring water to a boil and cook vermicelli for 1 minute (or according to package directions).
Drain and rinse under cold water. Drain again.
In a large bowl, mix fish sauce with lime juice, curry paste and Thai sauce.
Add vegetables and cooked vermicelli, toss to coat well with dressing and serve with hot drumsticks.
Note:
Chicken drumsticks can be barbecued, deep fried or made in the air fryer.
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