As I had a small amount of leftover Roast Chicken, I made this Vietnamese inspired noodle salad for lunch today. I used Capellini (Angel Hair Pasta), an Italian Pasta. You can use Rice Vermicelli OR Japanese ‘Somen’ Noodles instead, but I love Capellini the best. Because I love its texture, it is inexpensive, and easy to find as all supermarkets sell it.

Makes

1 Serving

Ingredients

1 serving (80g) Capellini (Angel Hair Pasta)
Salt for cooking Capellini
80g Leftover Roast Chicken *OR Cooked Chicken, torn into the size that is easy to eat
1 cupful Salad Vegetables *cut into thin strips
*Note: I used Cucumber, Carrot, Red Capsicum and Onion
Coriander Leaves *optional

Sauce
1 small clove Garlic *grated, about 1/4 teaspoon
1/2 tablespoon Sugar
1 tablespoon Lemon Juice *OR Lime Juice
1 tablespoon Fish Sauce
Chilli Flakes as required

Method
  1. Combine all the Sauce ingredients in a mixing bowl.
  2. Cut Salad Vegetables into thin strips, add to the Sauce, mix to combine, then add Chicken, and mix to combine.
  3. Meanwhile, cook Capellini (Angel Hair Pasta) in boiling salted water according to the instruction on the package. It usually takes 2-3 minutes.
  4. Drain the Capellini, cool under cold water, drain well, then add to the Vegetables and Chicken in the mixing bowl, and mix to combine. Add some Coriander Leaves on top, and enjoy.