Chicken Vermicelli Noodle Salad

• servings: Serves: 3

Ingredients

100g (3.5oz) vermicelli noodles

300g (10.5oz) cooked chicken, shredded

1 (120g) cucumber, finely sliced

1 (120g) carrot, julienned or shredded

⅛ (130g) purple cabbage, finely sliced

2 spring onions, green and white section finely chopped

⅛ bunch coriander, leaves picked, a small handful

⅛ bunch mint, leaves picked, a small handful

¼ cup cashews, roughly chopped (we used toasted cashews)

1 red chilli, finely chopped (optional)

For the dressing:

2 tbsp tamari

2 tsp sesame oil

2 tsp rice wine vinegar

1 tsp maple syrup (or honey)

1 small clove garlic, finely chopped

1 tsp chilli oil (optional)

Directions

Prepare the noodles as per the packet instructions.

To make the dressing, combine all of the ingredients in a jar and shake until well combined. Add an extra splash of maple syrup if desired.

Add all of the salad ingredients to a large mixing bowl. Pour the dressing over the top and use tongs to toss everything together.

Serve topped with fresh chilli, if desired.

Keep any leftovers stored in an airtight container in the fridge for up to 3 days.