Vermicelli Chicken Salad - Rouba Shahin Middle Eastern Cooking

Ingredients

• 250 grams vermicelli noodles
• 10 green onions, thinly sliced
• 2 medium carrots, julienned or shredded
• 1/2 wombok (Chinese cabbage), shredded
• 2-3 cups bean sprouts
• 1 cup fresh mint, shredded
• 1 cup fresh coriander leaves
• 700 grams shredded chicken
• 1 cup lime juice
• 3-4 tablespoons fish sauce
• 2 tablespoons minced chilli
• 1 1/2 tablespoons sesame oil
• 2 tablespoons brown sugar
• 2 cloves garlic, minced
• Ensure the vermicelli is not over-soaked, as it can become too soft.
• Always dress the salad just before serving to maintain the crispiness of the veggies.
• For a vegetarian option, replace the chicken with tofu
• If you like extra heat, add more minced chilli to the dressing.
• Leftovers can be refrigerated, but consume within 24 hours for the best taste and texture.
• Maureen Norris says: 18 September 2023 at 3:21 pm Hi do like the sound of your recipes Reply
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