Chicken, mango and noodle salad

• rice vermicelli noodles↗200g g

  (check if gluten‑free, if needed)

• limes↗2

  juiced, plus wedges for serving (optional)

• fish sauce↗1 tbsp tbsp
• honey↗1 tbsp tbsp

  plus 1 tsp

• toasted sesame oil↗1 tbsp tbsp
• leftover roasted chicken320g g

  sliced into strips

• ripe mango2

  pitted, peeled and sliced thinly

• coriander↗20g g

  roughly chopped

• red chilies↗2

  seeded, thinly sliced

Step-by-step instructions

1. 1

   Place the noodles in a heat‑proof bowl, pour boiling water over them and let sit for 15 minutes to soften. Meanwhile, in a small bowl combine lime juice, fish sauce, honey and sesame oil and whisk with a fork.

2. 2

   Drain and quickly rinse the noodles under cold water. Drain again and transfer to a large bowl together with the remaining ingredients, except the lime wedges. Pour the dressing over, toss and add seasonings to taste. Divide among four plates and serve with lime wedges on the side, if desired.