Vietnamese Chicken Noodle Bowl

• 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)