Leftover chicken and chilli vinegar noodle salad

Ingredients

• 200ml sunflower oil, for frying
• 2 medium shallots, thinly sliced
• 4 tbsp Poon’s Chilli Vinegar Dressing
• 2 tsp fish sauce
• Juice of 1 lime
• ½ tsp caster sugar
• 1 small garlic clove, finely chopped or grated
• 90g Loukou glass noodles, or other vermicelli noodles
• ½ small head hispi cabbage, finely shredded
• 2 carrots, peeled and finely shredded
• ½ red pepper, deseeded and julienned
• ½ small red onion, thinly sliced
• 1 mild red chilli, finely sliced
• A small bunch of coriander, roughly chopped
• ½ small bunch of mint, roughly chopped
• Meat from ½ cooked chicken or 2 cooked breasts, shredded
• 6 tbsp salted roasted peanuts, coarsely chopped