Name: Chicken and watermelon rice noodle salad
Cook time: 20 min
Total time: 20 min
Yield: 2
Ingredients: 100 gram rice vermicelli; 1 1/4 cup (200g) cooked chicken, shredded; 1 small_piece (70g) carrot cut into matchsticks; 2 green onions (scallions), sliced thinly lengthways; 1 (130g) lebanese cucumber, cut into matchsticks; 250 gram watermelon, cut into thin wedges; 1/4 cup fresh coriander leaves (cilantro), loosely packed; 1/4 cup fresh mint leaves, loosely packed; 1/4 cup (70g) plum sauce; 1 tablespoon light soy sauce; 2 tablespoon water; 2 centimetre (10g) (¾-inch) piece fresh ginger, grated; 2 lime wedges

Ingredients

100 gram rice vermicelli

1 1/4 cup (200g) cooked chicken, shredded

1 small_piece (70g) carrot cut into matchsticks

2 green onions (scallions), sliced thinly lengthways

1 (130g) lebanese cucumber, cut into matchsticks

250 gram watermelon, cut into thin wedges

1/4 cup fresh coriander leaves (cilantro), loosely packed

1/4 cup fresh mint leaves, loosely packed

1/4 cup (70g) plum sauce

1 tablespoon light soy sauce

2 tablespoon water

2 centimetre (10g) (¾-inch) piece fresh ginger, grated

2 lime wedges

Method

1.Place vermicelli in a large heatproof bowl, cover with boiling water, stand until tender, drain.

2.Place chicken, carrot, onion, cucumber, watermelon, coriander and mint in a large bowl, add vermicelli, toss to combine.

3.Combine sauces, the water and ginger in a small jug, season to taste. Toss dressing through salad. Serve with lime wedges.

If making the salad ahead of time, dress the salad just before serving. You could use thick rice noodles instead of the rice vermicelli.
Note

Woman's Weekly Food

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Ingredients

Method

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