Asian Chicken & Rice Noodle Salad
PREP 15 MIN•COOK 10 MIN
Number of servings
40g rice vermicelli, dried
200g barbecue chicken-skinless shredded
1 Lebanese cucumber thinly julienned
3⁄4 cup bean shoots rinsed
8 sprigs of fresh mint leaves picked
2 long red chillies thinly sliced
1 garlic clove minced
4 tsp lime juice
2 tsp sesame oil
2 tsp honey (rice malt syrup or maple syrup)
salt & pepper, to taste
Cook noodles according to packet instructions (about 10 minutes). Drain and spread on a plate to cool.
In a medium bowl whisk dressing ingredients together and season with salt and pepper.
Add remaining ingredients including noodles and gently toss to combine. Transfer to bowl and serve.
1266 kJ / 302 cals
Sign up to unlock your full potential
All your tools in one place
Expert-training to fuel your fitness, nutrition and mindfulness.
Limitless ways to fuel your mind & body
Access to over 3,000 workouts, recipes, and meditations – all tailored to your goals.
Tech that keeps you moving
Download Centr on all your devices to level up and track your results live.