Chilli Lime Noodle Crunch Salad
Chilli Lime Noodle Crunch Salad
Warmer days call for something fresh with a bit of a kick, and this one delivers. Herby, zesty and packed with crunch, it's a noodle salad that’s worth the hype.
Prep time: 20 minutes
Cook time: 5 minutes
THE SALAD
200g rice vermicelli noodles
2 Lebanese cucumbers, cut into thin strips
2 carrots, cut into thin strips
1 cup bean sprouts
2 cups shredded cooked chicken (poached or leftover roast works well)
¼ cup fresh mint leaves
¼ cup fresh coriander leaves
2 green onions, thinly sliced
1 cup Sonora Chilli & Lime Corn Chips, roughly crushed, plus extra whole chips for serving
THE DRESSING
3 tbsp fish sauce
2 tbsp lime juice
2 tbsp brown sugar or honey
1 garlic clove, finely grated
1 small red chilli, finely sliced (optional, the chips already bring heat)
2 tbsp warm water, to loosen
Cook the noodles
Cook the vermicelli noodles following the packet instructions, usually just a few minutes in boiling water. Drain and rinse under cold water so they don't stick together.
Make the dressing
Whisk the fish sauce, lime juice, sugar, garlic, chilli and warm water together until the sugar dissolves.
Build the salad
Toss the noodles with cucumber, carrot, bean sprouts, chicken, mint, coriander and green onion in a large bowl.
Dress it
Pour the dressing over and toss well. Let it sit for 5 minutes so the noodles soak up the flavour.
Add the crunch
Scatter the crushed corn chips over just before serving so they stay crunchy right to the last bite.
Serve With
Extra lime wedges
A handful of whole Sonora Chilli & Lime Corn Chips on the side