Mango, Chicken and Noodle Salad

Charmaine Lu -
  • 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