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Ingredients
Method
- 200g vermicelli rice noodles
- 2 limes, juice only
- 1 tbsp Thai fish sauce
- 1 tbsp honey
- 1 tbsp toasted sesame oil
- 350g leftover roast chicken, shredded
- 2 mangoes, peeled and thinly sliced
- 20g chopped coriander
- 2 red chillies, deseeded and finely chopped
- Place the noodles in a bowl and cover with boiling water. Leave until softened. Meanwhile, mix the fish sauce, lime juice, honey and sesame oil in a small bowl.
- Drain and rinse the noodles to refresh. Drain again and tip into a large bowl, along with all the other ingredients. Pour over your dressing and toss together, seasoning to taste as you go. Serve with lime wedges, and enjoy.
10 mins
4 serving
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