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Ingredients
- 100 g rice vermicelli (dried noodles)
- 2 cups chicken (cooked shredded)
- 1 carrot (large peeled cut into matchssticks)
- 12 cup mint (fresh leaves)
- 13 cup chili, garlic dressing (Vietnamese)
- iceberg lettuce (leaves)
Method
- Place noodles in a large heatproof bowl and cover with boilding water and stand for 5 minutes or until softened and drain and rinse under cold water and drain and return to the bowl.
- Add chicken, carrot, nunt and dressing and toss to combine.
- Divide mixture between lettuce leaves and serve.
