Asian Noodle Salad

A super tasty but light asian noodle salad. Great for using up leftover chicken and veg. Amend the amount of vegetables, noodles and chicken based on how many people you're feeding.

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Step 1

Cook chicken, if not already cooked. Leftover chicken works well. If you don't have left over chicken then pan fry your chicken in a bit of soy/garlic.

Step 2

Cook vermicelli noodles. If wheat vermicelli, salt and boil the water in a pan. Then add the noodles and stir straight away to stop them clumping. Cook for 3-5 minutes (check packet for time). Once tender, drain immediately and rinse under cold water to remove starch and stop them cooking.

Step 3

Mix together sauce ingredients.

Step 4

Chop up vegetables.

Step 5

Combine all ingredients in a bowl, pour sauce over and mix well. Top with the peanuts.