Asian noodle salads are great for lunch or dinner and incredibly simple to rustle up at home. This Warm Chicken Noodle Salad is a clever way to use leftover cooked chicken.
Ingredients (serves one)
2 boneless cooked chicken thighs
Handful vermicelli rice noodles
1 tablespoon lime juice
3 tablespoons fish sauce
1/2 red capsicum finely sliced
1 clove garlic, crushed
1/2 small red onion, finely sliced
Handful bean sprouts
1 tablespoon finely chopped mint leaves
Fresh chopped chilli to taste (optional)
Cook noodles as directed on the packet (this usually entails dropping them in a bowl of warm water for a minute or so). Place cooked noodles in a bowl. Finely slice the chicken and place on top of noodles. Mix together the lime juice, fish sauce, garlic, onion and chilli (if using) in a small bowl. You can also add a tablespoon of sugar if using chilli; gives that authentic, hot/sweet/ sour taste common in Asian dishes. Add capsicum, bean sprouts and mint to noodles and chicken, pour over dressing and toss thoroughly.