Cold Rice Noodles with Chicken, Asian Slaw & Lime Peanut Dressing

Prepare Ingredients:

Trim ends of Pak choy (and discard) and thinly slice stems and leaves. Trim spring onion and thinly slice on a slight angle. Zest lime and cut in half. Thinly slice chili. Pick coriander leaves and roughly chop. Shred cabbage into 3mm slices. Cut radish into matchsticks. Peel ginger and cut into matchsticks. Pat chicken dry on paper towel and slice into thin strips.

Cook Vermicelli:

Bring about 1¹⁄₂-2 litres water to a boil in a kettle. Place vermicelli in a large bowl and pour over boiling water, making sure to submerge the noodles in hot water. Cover and soak until tender, about 5-6 minutes, then drain. Rinse well with cold water.

Grill Chicken:

Heat oil in pan over medium-high heat. Add chicken, lime zest and ginger and cook for 5-6 minutes, until chicken is lightly browned and cooked through. Take off the heat and squeeze half a lime (or to taste) over chicken.

Dress Chicken & Slaw:

In a small bowl combine peanut butter with sesame oil and soy dressing base and mix well. In a large bowl combine cabbage, Pak choy, radish, spring onion, peanuts, chili and coriander (both to taste). Add cooked chicken and juices along with peanut dressing and a squeeze of lime juice. Toss well to coat.

You Plate It:

Divide cold noodles between bowls and top with dressed chicken and slaw. Garnish with sesame seeds and any remaining coriander and chili. Enjoy!