Vietnamese chicken noodle salad | Tesco Real Food

Ingredients

• 125g (4oz) rice noodles
• ½ cucumber
• 150g (5oz) leftover cooked chicken, shredded
• 1 medium carrot, cut into thin matchsticks
• 3 sprigs mint, leaves chopped, plus a few more for garnish
• large handful beansprouts
• 50g (2oz) salted peanuts, roughly chopped, to serve
• ½ lime, zested and juiced
• 2tbsp soft brown sugar
• 2tbsp rice vinegar
• 2tbsp fish sauce
• 1 long red chilli, deseeded, finely chopped (plus sliced extra thin for garnish)