Cold Asian Noodle Salad with Chicken and Cucumbers

This salad is perfect for a hot day, 

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