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Super Quick Vietnamese 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 sesame oil (optional)
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