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Recipes by Christine Manfield
21.02.2017

As the '90s dawned, darling chefs were pushing the boundaries of cooking in this country. A young Christine Manfield, just starting out at this heady time, soon became part of the generation that redefined modern Australian cuisine. She shares some of her timeless signatures from the era.

Cirrus, Sydney review
20.02.2017

Cirrus moves the Bentley team down to the water and into more lighthearted territory without sacrificing polish, writes Pat Nourse.

How to grow rocket
20.02.2017

A vegetable patch without rocket lacks a great staple, according to Mat Pember. The perennial performer is a leaf for all seasons.

50BestTalks brings World’s best chefs to Sydney and Melbourne
16.02.2017

Massimo Bottura and more are coming to the Sydney Opera House.

Toby Wilson, Sean McManus and Jon Kennedy to open Bad Hombres
16.02.2017

Expect Mexican-Asian flavours and an all-natural wine list from two of Sydney’s edgier operators.

Local Knowledge: Moscow
16.02.2017

Director of Shakespeare theatre company Cheek by Jowl Declan Donnellan walks us through the essential sights and his favourite cafes and restaurants of his hometown.

On the Pass: Danielle Rensonnet
16.02.2017

Bellota chef Danielle Rensonnet talks us through the current menu at the restaurant and her favourite summer ingredients.

Melbourne's Tomato Festival is back in 2017
15.02.2017

Returning for another year, Melbourne’s Tomato Festival is ripe with cooking demonstrations, talks, and produce stalls dedicated to plump produce.

Glass noodle salad


Also known as yum woon sen, this Thai favourite is a fresh, lively salad given substance thanks to the minced chicken and mung bean or glass noodles. Use rice vermicelli if you prefer, and add as much extra chilli as you can handle.

You'll need

1 tbsp peanut oil 400 gm coarsely minced chicken 250 gm mung bean vermicelli 300 gm cabbage, thinly sliced on a mandolin ¼ cup (firmly packed) coriander, coarsely chopped, plus extra to garnish 2 tbsp dried prawns, soaked in cold water for 5 minutes 2 tbsp roasted peanuts, coarsely chopped 2 red shallots, thinly sliced   Hot and sour dressing 3 red birdseye chillies, coarsely chopped 2 garlic cloves, coarsely chopped Juice of 5 juicy limes, or to taste 120 ml fish sauce, or to taste

Method

  • 01
  • Heat oil in a large frying pan over high heat, season chicken and sauté, stirring with a wooden spoon to break up clumps, until browned and cooked through (4-5 minutes). Set aside.
  • 02
  • Place noodles in a bowl, cover with boiling water and stand until noodles are just tender (3-5 minutes). Drain and rinse under cold running water to stop cooking, then set aside in a sieve to drain.
  • 03
  • For hot and sour dressing, pound chillies, garlic and a pinch of salt with a mortar and pestle to a fine paste, then stir in remaining ingredients and season to taste, adjusting lime juice and fish sauce for a good balance of hot, sour and salty.
  • 04
  • Combine remaining ingredients in a bowl with noodles and chicken. Add dressing, toss to combine and serve scattered with coriander.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Drink Suggestion

Fragrant pinot blanc.

Featured in

Feb 2015

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