Vietnamese Chicken Noodle Bowl
Serves 2
- 75 g vermicelli noodles, cooked
- 300 g cooked chicken (roast chicken leftovers work great here)
- 1 carrot, julienned or shredded
- 1 cucumber, julienned (cut into thin strips)
- 100 g bean sprouts
- 1 cup fresh mint leaves, loosely packed
- 2 tbsp crushed nuts
- 3 tsp honey
- 4 tbsp fish sauce
- 50 ml lime juice, with extra lime cut into wedges
- 2 cloves garlic minced
- 1 long red chilli, sliced thinly (optional)
- 1 tsp sesame oil (optional)
