Warm chicken and rice noodle salad
Serves 4

This is a great one to do for summer – easy to prepare, and also delicious when cold.

Half roasted chicken ( this is the easy version, or quick fry some strips of chicken tenderloins ) 
Vermicelli rice noodle – ½ a pack
2 x Zucchinis ( or you can use snow peas or broccoli )
2 x Carrots
Bean sprouts
Half a small Chinese cabbage
2 x Spring Onions
Mint
Coriander
Crushed dry roasted peanuts or cashews

Dressing:

3 teaspoons sugar
3 tablespoons boiling water
Juice 1 – 2 limes
2 fresh chillies finely sliced
sesame oil
Fish sauce
Grated fresh ginger

Method:

Firstly prepare dressing. In a small bowl add sugar, hot water and allow sugar to dissolve. Add ginger, lime juice, chopped chillies, seasame oil, and fish sauce to taste.
This is best made to suit personal taste. Make sure that there is a balance of salty/ acidic and sweet.

The salad:

Cut the zucchini and carrots into julienne strips , and roughly slice up cabbage. Finely chop spring onions, roughly chop mint and coriander.

Shred chicken into strips while warm

Bring large pot of water to the boil.
Add noodles, and when just cooked ( 2-3 mins ) and remove with a slotted spoon. Set aside in a colander to drain completely.
Into the water that is still boiling blanch the zucchini, carrots and separately the cabbage. Put into a bowl and drizzle with sesame oil, and add half  a teaspoon of grated ginger and mix. Season with salt and pepper if desired.

To assemble, simply put a handful of bean sprouts on base of a large open platter or bowl, and add noodles, vegetables, shredded chicken, mint,  coriander and spring onion. Pour over dressing and mix well . Finish with a sprinkling of nuts and  serve immediately.