10 April 2014
Vietnamese vermicelli salad
Slice up some chicken breast, sprinkle with Chinese five spice. Saute in a frying pan until cooked.
Soften some rice vermicelli noodles in boiling water and drain. Put beans sprouts in a bowl, top with vermicelli, throw on some chopped cucumber and carrot (I usually thinly slice with a vegetable peeler) add some coriander and mint leaves. Pour over a dressing of soy sauce, sweet chilli, lemon juice and oil (add some chopped fresh chilli if you like spice). Toss together and serve topped with the chicken. Takes about 20 minutes from start to eat time and so delicious and healthy.