250g packet rice vermicelli noodles
2 x 375g packets sweet chilli & lime chicken kebabs
315g bag Thai-style salad kit
250g punnet cherry tomatoes, halved
2 tablespoons lime juice
Place three portions of the noodles in a large, heatproof bowl. Reserve remaining portion for another use. Cover noodles with boiling water. Stand for 10 minutes. Separate noodles with a fork. Drain. Rinse under cold water. Drain well.
Heat an oiled, large, barbecue grill plate over a medium heat. Add kebabs. Cook, turning occasionally, for about 7 minutes, or until golden brown and cooked through. Remove from heat. Remove chicken from sticks.
To serve, place salad kit including dressing and crispy shallots in a large bowl. Add chicken, noodles, tomatoes and juice. Toss to combine.
TIP For a change, replace kebabs with chicken tenderloins. The salad kit we used includes carrot, mizuna, Thai-style dressing and crispy shallots.