Bored of traditional salad recipes? Try this nutty and zesty variation.


  • 1/3 cup lime juice

  • ¼ cup KRAFT Natural Crunchy Peanut Butter

  • 1½ tablespoons fish sauce

  • 1½ tablespoons soy sauce

  • 1 tablespoon brown sugar

  • 2 tablespoons oil

  • 2 cloves garlic, crushed

  • 1 large red chilli, sliced

  • 1 tablespoon grated root ginger

  • ½ bunch coriander, leaves picked and stalks and roots finely chopped

  • 500g minced chicken

  • 1 tablespoon oil, extra

  • 1 red onion, thinly sliced

  • 1 red capsicum, thinly sliced

  • 125g fresh baby corn, halved lengthways

  • 200g rice noodles, prepared as per packet directions

  • ½ bunch mint, leaves picked and shredded


  • 1.

    Combine the lime juice, KRAFT Natural Crunchy Peanut Butter, fish sauce, soy sauce and brown sugar and mix well. Set aside.

  • 2.

    Heat the oil in a wok then stir fry the garlic, chilli, ginger and coriander stalks and roots for 20-30 seconds or until fragrant.

  • 3.

    Add the chicken and cook, breaking into small pieces, for 4-5 minutes or until cooked through.

  • 4.

    Stir through 1/3 of the lime juice mixture then remove from wok, set aside and keep warm.

  • 5.

    Heat the extra oil in the wok and stir fry the onion, capsicum, and corn for 2-3 minutes.

  • 6.

    Add the noodles, remaining lime juice mixture, coriander and mint leaves and toss to combine.

  • 7.

    Serve immediately topped with chicken mixture.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1028kj
  • Fat Total 64g
  • Saturated Fat 13g
  • Protein 44g
  • Carbohydrate 75g
  • Sugar 14g
  • Sodium 777mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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