World Cuisine

  • 250 g (8 oz) dried fine rice vermicelli noodles
  • 4 cooked boneless chicken breasts, about 125 g (4 oz) each, skinned and roughly shredded
  • 1 cucumber, halved, deseeded and cut into matchsticks
  • 8 spring onions, thinly sliced
  • 1 red chilli, thinly sliced
  • 100 g (3½ oz) reduced-fat smooth peanut butter
  • 6 tablespoons light soy sauce
  • 2 tablespoons white wine vinegar
  • 1 tablespoon clear honey
  • 1 teaspoon sesame oil
  • 1 teaspoon chilli oil
  • 75 ml (3 fl oz) warm water
  • 2 tablespoons sesame seeds, toasted

Place the noodles in a large heatproof bowl, pour over boiling hot water to cover and leave to stand for 10 minutes, or until just tender. Drain and return to the bowl. Add the chicken, cucumber, spring onions and chilli, and toss to combine. Transfer to a serving bowl.

Stir together the peanut butter, soy sauce, vinegar, honey, oils and 2 tablespoons of the measurement water in a bowl until well combined. Gradually add the remaining water to the sauce, stirring, until the sauce reaches pouring consistency.

Drizzle the sauce over the salad. Sprinkle over the sesame seeds and serve.

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