SUCH an easy meal to whip up when you have some extra roast chicken left over, or when you're feelin' like noodles!
1 cucumber, halved and sliced
135g rice noodles (dry), cooked according to packet instructions.
10 cherry tomatoes, halved
10 mint leaves, shredded
1/4 cup coriander sprigs, chopped roughly
200g rotisserie chicken, shredded
1/2 red chilli, deseeded and finely chopped
10 stuffed green olives
1 tbsp sesame oil
1 tbsp soy sauce
2 tbsp fish sauce
2 tbsp lime juice
- Add all ingredients into a large mixing bowl.
- Mix to combine. You may need to cut the noodles with scissors if they're too difficult to mix with.
- Add all ingredients from the "dressing" section into a seperate bowl and mix together well.
- Pour dressing over salad and toss to combine.