• 1 tbsp sugar (I used light brown)
  • 1 tbsp rice vinegar
  • squeeze fresh lime juice
  • 1 tbsp fish sauce
  • 1 tsp olive oil
  • shake of dried chilli flakes
  • 1 garlic clove finely chopped
  • 1 spring onion chopped
  • leftover roast chicken shredded
  • shredded Chinese leaf lettuce, carrots and cucumber
  • a few sprigs of fresh mint and coriander, chopped
  • 1/2 300g pack of rice noodles


  • STEP 1
    Mix the sugar, vinegar, lime juice, fish sauce and oil. Add the chilli flakes and garlic.
  • STEP 2
    Shred the vegetables, chicken and herbs.
  • STEP 3
    Stir fry the rice noodles for 2 mins.
  • STEP 4
    Toss the veg, herbs, chicken and noodles together. Drizzle over the dressing.

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