Ingredients

• 500ml (2 cups) Massel Chicken style Liquid Stock
• 1 stem lemongrass, pale section only, bruised
• 3cm-piece ginger, peeled, sliced
• 1 star anise
• 400g chicken breast fillets
• 125g rice vermicelli noodles
• 2 carrots, peeled, cut into noodles using a spiraliser
• 1 Lebanese cucumber, halved lengthways, seeds removed, thinly sliced
• 200g red cabbage, finely shredded
• 3 green shallots, thinly sliced
• 1 bunch fresh coriander, leaves picked
• 1/2 bunch fresh mint, leaves picked
• 2 tablespoons fried shallots

Dressing

• 2 tablespoons sweet chilli sauce
• 2 tablespoons fresh lime juice
• 2 teaspoons fish sauce
• 2 teaspoons peanut oil

Method

• Step 1 Combine the stock, lemongrass, ginger and star anise in a slow cooker. Add the chicken. Cover and cook on High, turning chicken halfway, for 2 hours.
• Step 2 Transfer the chicken to a plate to cool. Add noodles to the slow cooker. Use tongs or a fork to turn the noodles a couple of times in the stock to soften them slightly and loosen until they’re mostly submerged. Cover and cook on Low for 5 minutes. Use tongs to transfer noodles to a colander to drain. Set aside to cool.
• Step 3 Meanwhile, for the dressing, use a whisk to combine the sweet chilli sauce, lime juice, fish sauce and peanut oil in a small bowl.
• Step 4 Use 2 forks to shred the chicken. Use kitchen scissors to cut the noodles into shorter lengths. Combine the chicken, noodles, carrot, cucumber, cabbage, shallot, coriander and mint in a large bowl. Drizzle with dressing. Toss to combine. Sprinkle with fried shallots.