• 125g pkt vermicelli noodles
  • 2 cups shredded cooked chicken
  • 1 carrot, cut into thin julienne pieces
  • 3 Spring onions, cut on the diagonal
  • 100g snow peas, blanched
  • Handful fresh coriander leaves, chopped
  • Handful fresh mint leaves, chopped
  • 250ml bottle Eta Lite & Free Chilli & Lime Dressing
  • chopped roasted peanuts to garnish

1. Pour boiling water over the vermicelli noodles and stand for 2-3 minutes or until the noodles are soft. Drain. Rinse thoroughly with cold water. Drain well. Cut vermicelli into shorter lengths. Place in a large bowl.

2. Add chicken, carrots, spring onions, snow peas and herbs. Toss through ½ cup Eta Lite & Free Chilli & Lime Dressing, transfer to a serving platter. Garnish with chopped roasted peanuts if wished.

Note: To blanch snow peas – trim and plunge into boiling water for 30 seconds. Drain and cool quickly in iced water.

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