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Dive right into the zesty world of this Vermicelli Noodle Salad with Shredded Chicken & Sweet Chilli Dressing. This dish brilliantly combines the zest of lime and the kick of chilli. Ideal for balmy evenings or lively weekend gatherings, this salad showcases the magic simple ingredients weave when paired together. As you might remember from my other dishes, I thrive on blending diverse textures and flavours. Similarly, this vermicelli chicken salad promises to be as memorable as my green chickpea salad, eggplant and potato fatteh salad, or the ever-popular spinach and pasta salad. And, of course, I’ve crafted each step to ensure you perfect every time. So, jump into this recipe, and embark on a tantalizing journey with every bite. And while you’re at it, explore my other salad creations for more delectable ideas.
In a large bowl, soak the vermicelli noodles in boiling water for about 5-10 minutes or until softened. Drain and rinse under cold water. Set aside.
In a mixing bowl, combine lime juice, fish sauce, minced chilli, sesame oil, brown sugar, and minced garlic. Whisk until the sugar is dissolved to create the sweet chilli dressing.
In a large salad bowl, combine vermicelli noodles, green onions, carrots, wombok, bean sprouts, mint, coriander, and shredded chicken.
Pour the sweet chilli dressing over the salad ingredients. Toss the salad well to ensure all ingredients are coated evenly with the dressing.