Warm Chicken Vermicelli Salad with Asian Greens

Ingredients

• 300g skinless chicken breast fillets
• 100g rice vermicelli noodles
• 1 small Chinese cabbage, shredded
• 1 medium carrot, cut into matchsticks
• 3 shallots, finely sliced
• ⅓ cup mint leaves, roughly chopped
• ⅓ cup coriander leaves, roughly chopped
• ¼ cup red mint, roughly chopped
• ¼ cup Thai basil leaves, roughly chopped
• 4 Vietnamese mint leaves, roughly chopped
• Marinade
• ½ cup Shaoxing cooking wine
• 1 tablespoon light soy sauce
• 1cm fresh ginger, finely chopped
• 1 tablespoon sweet chilli sauce or lime ginger sauce
• Dressing
• 1 clove garlic, finely chopped
• 1cm fresh ginger, finely chopped
• 1 long red chilli, finely chopped (optional)
• ⅓ cup rice wine vinegar
• ¼ cup light soy sauce
• Juice of 1 lime
• 1 teaspoon sesame oil
• 1 teaspoon honey, to taste
• Fresh bean sprouts