Name: Chicken Noodle Salad with Sesame Soy Dressing
Prep time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 100g vermicelli rice noodles, cooked as per packet instructions; 1/2 cup red cabbage, shredded; 1/2 cup green cabbage, shredded; 1/2 cup carrot, julienned (see note 1); 1/2 cup bean sprouts; 1/2 cup poached chicken, shredded; 1/4 cup coriander, leaves picked; 1/4 cup mint, leaves picked; 1 tbsp fried shallots (optional); 1 tsp sesame seeds (optional); 2 tbsp sweet chilli sauce (or honey); 1 tbsp tamari (or all-purpose soy sauce); 1 tbsp sesame oil; 1 tbsp lime juice (or rice wine vinegar)

Instructions

Arrange rice noodles, red cabbage, green cabbage, carrot, bean sprouts, chicken, coriander and mint in a bowl.
In a separate bowl, combine the dressing ingredients.
Drizzle over the salad. Top with fried shallots and sesame seeds (if using).

Notes

Note 1 – A julienne peeler is an inexpensive solution that will make light work of cutting your vegetables.

MAKE AHEAD – This salad is perfect for on-the-go lunches. Make it ahead and store the dressing separately to drizzle on top when you are ready to serve. Refrigerate for up to 3 days.

LEFTOVERS – Once dressed, refrigerate and consume within 24 hours. Not suitable to freeze.