100g vermicelli rice noodles400g cooked chicken, shredded1 Lebanese cucumber, julienned1 carrot, julienned or grated1 red capsicum, sliced2 handfuls bean shoots4 spring onions, thinly sliced1 handful mint leaves, chopped1 handful coriander leaves, chopped1 long red chilli, deseeded, and chopped (optional)1 handful peanuts, roasted and chopped
6 tablespoons lime juice2 tablespoons soy sauce2 tablespoons fish sauce2 tablespoons sesame oil2 garlic cloves, crushed1 long red chilli, deseeded, finely chopped (optional)½ tablespoon honey (optional)
Tip: Kids love being able to put together their own meal so instead of mixing everything up, spread the ingredients in bowls and let them make their own. Just be sure to toss the noodles in a bit of dressing so they don't get stuck together.
Variations: This can be made vegetarian – just use tofu instead of the chicken.
Recipe from Summer TABLE by Jodie Blight.
This makes a great lunch the following day. Wrap up some of the noodle mixture in a lettuce leaf for a great lunchbox snack.