Chicken mango noodle salad
Ingredients
- 200g vermicelli rice noodles (check it’s gluten-free, if needed)
- 2 limes, juiced, plus wedges to serve (optional)
- 1 tbsp fish sauce
- 1 tbsp honey, plus 1 tsp
- 1 tbsp toasted sesame oil
- 320g leftover roast chicken, shredded
- 2 ripe mangoes, stoned, peeled and cut into thin slices
- 20g coriander, roughly chopped
- 2 red chillies, seeds removed and thinly sliced
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