Ingredients
Units
Scale
- 75 g vermicelli noodles, cooked
- 300 g cooked chicken (roast chicken leftovers work great here)
- 1 carrot, julienned or shredded
- 1 cucumber, julienned (cut into thin strips)
- 100 g bean sprouts
- 1 cup fresh mint leaves, loosely packed
- 2 tbsp crushed nuts
- 3 tsp honey
- 4 tbsp fish sauce
- 50 ml lime juice, with extra lime cut into wedges
- 2 cloves garlic minced
- 1 long red chilli, sliced thinly (optional)
- 1 sesame oil (optional)
Instructions
- Cook vermicelli noodles per pack instructions (place in boiling water for 1-2 minutes and then drain water).
- Combine cooked noodles, cooked chicken (sliced or pulled apart), carrot, cucumber, bean sprouts, mint, and sprinkle with crushed nuts.
- In a separate bowl, combine honey, fish sauce, lime juice, garlic, and 1 Tbsp of water to make the dressing. If you are using chilli and sesame oil, add those in as well.
- Drizzle dressing over salad and serve with any remaining lime wedges.
Notes
- Vegetarian option: Use marinated tofu cut into strips instead of the chicken.
- Roast chicken works a treat in this recipe, but if you are cooking raw chicken, simply grill some chicken thighs (seasoned with salt and pepper) and slice them into strips.
- If you don’t like it spicy, just omit the optional chilli.
- Prep Time: 2 mins
- Cook Time: 8 mins