Chicken and lime vermicelli salad

Use surimi, ham, fish, or any cooked meat instead of chicken.


Serves 6

200g vermicelli noodles
1 carrot, finely sliced
2 spring onions, finely sliced
1 red capsicum, deseeded and finely sliced
½ cup loosely packed chopped mint leaves
½ cup roughly chopped coriander
2 cloves garlic, peeled and crushed
1 small red chilli, deseeded, finely chopped (optional)
400g cooked chicken, skin removed, shredded

½ cup sweet chilli sauce
2-3 Tbsp lime juice
1 Tbsp fish sauce (optional)


Place noodles in a large heat-proof bowl and cover with boiling water. Let stand until just tender and then drain.
Combine noodles in a large bowl with carrots, onions, capsicum, mint, coriander, garlic and chilli.
Add chicken.

Place dressing ingredients in a screw top jar and shake to mix.
Pour over noodles and toss gently to combine.

Tip: Noodles can be soaked and drained several hours ahead. Refrigerate covered until required.