Noodle Salad with Chicken and Mint

Serves 6

This is a light salad, with lots of fresh mint; you feel great after eating something like this.


  • 375g (12oz) dried thin rice noodles (vermicelli) or glass noodles (made from mung beans)
  • 3 –4 chicken breasts, cooked on a grill pan/frying pan and shredded
  • 1 handful of mint leaves, shredded
  • 75g grated carrots or bean sprouts
  • 3 tbsp toasted sesame seeds
  • For the dressing:
  • 1 chilli, seeded and chopped
  • 2 tbsp sugar
  • 3 tbsp lime juice
  • 3 tbsp fish sauce (from the bottle)
  • 3 tbsp toasted cashew nuts, roughly chopped


  1. Place the noodles into a bowl, cover with boiling water and allow to sit for 3-5 minutes then drain.  Toss the chicken with the mint, carrots, sesame seeds and
  2. noodles.  In a bowl, mix the ingredients for the dressing together and pour over the salad .Sprinkle with the toasted cashew nuts.