Now that summer is well and truly here, salads using fresh produce are number one on our list. Here’s one we did on new year’s eve as a canape. All you need to do is serve it in small noodle boxes instead.

500g dried rice vermicelli noodles
olive oil spray
2 skinless chicken breast fillets
1 large mango
1 punnet cherry tomatoes
4 spring onions
1 Lebanese cucumber
1 small cos lettuce
1/3 cup fresh coriander leaves

For the dressing:
2 tablespoons lime juice
2 tablespoons fish Sauce
1 tablespoon soy sauce
2 tablespoons sweet chilli sauce
1 small red birdseye chilli

1. Cook noodles in a large saucepan of boiling water until tender.
2. Drain and refresh with cold water and drain well.
3. Spray a nonstick frying pan with oil and heat.
4. Cook chicken over medium-high heat for about 5 minutes or until browned and cooked through.
5. Place noodles, mango, tomato (halved), sliced spring onions, chilli (diced, seeds optional if you like it hotter), lettuce, cucumber (ribbons with a peeler) and chicken in a bowl.
6. In a small bowl, mix lime juice and sauces. Pour over noodle salad and toss well to combine.
7. Divide among serving plates, and sprinkle with coriander.

Enjoy!