Sweet, sour, and a little spicy.
The recipe called for wide rice noodles but personally I prefer vermicelli style noodle.
Also, make it even easier and use a store bought Rotisserie Chicken,
Just rip the meat off the chicken then you can make soup or stock with the remains,
The stock freezes well, for later use
For the hot sauce, I like to use Sriracha Sauce but take your pick of your favourite
To Feed 6 people
You will need
500 gms rice noodles
1 red capsicum chopped into small chunks
The meat of a whole cooked chicken shredded
4 Lebanese cucumbers thinly sliced
1/3 cup fresh basil leaves torn
1/3 cup coriander leaves torn
1/3 cup mint leaves torn
For the Dressing
1/4 cup fish sauce
1/4 cup fresh lime juice
1/4 cup runny honey
1/4 cup soy sauce
1 tablespoon (or more) of your favourite hot sauce
Prepare noodles as per packet instructions
Drain, transfer to a large bowl of iced water
Drain then pat dry
To the noodles add chicken, cucumbers, basil, coriander and mint
Whisk the fish sauce, lime juice, honey, soy sauce
Season with hot sauce to taste
Pour over noodle salad and toss to combine
Serve when needed
It will keep up to a day in the fridge
It's delicious and perfect for a hot summer day
