Ingredients
250g packet rice vermicelli noodles
2 x 375g packets sweet chilli & lime chicken kebabs (or 1 x bag of Ingham's Sweet Chilli Chicken Tenders)
315g bag Thai-style salad kit
250g punnet cherry tomatoes, halved
2 tablespoons lime juice
Method
-
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.
If you're making the swap to Ingham's Sweet Chilli Chicken Tenders, simply pop in the oven or air fryer per packet instructions.
-
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.