A fresh summer salad with an oriental twist.
Heat oil in a wok over high heat until smoking. Add chicken mince and cook, stirring to break up any lumps, for 4 minutes or until chicken starts to brown.
Add garlic and cook, stirring, a further 2 minutes or until aromatic. Remove from heat.
Add soy sauce, fish sauce and dressing and toss to combine. Add onions, bean sprouts, mint leaves, noodles and watermelon and toss gently to combine.
To prepare the salad, combine mint, coriander, onion and noodles together in a large bowl. Stir in dressing and serve immediately. Serve with lime wedges if desired.
Nutritional analysis per serving (4 servings)
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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