Meet our new product. Nutritional and convenient, only 100 calories per serving.
New snacks on sale now for a limited time! Use code NEW for 15% off.
100 g vermicelli noodles
400 g roast chicken, shredded
1 large carrot, julienned or grated
1 large cucumber, sliced
1 cup mint leaves
1/2 cup roasted peanuts, roughly chopped
2 tablespoons sesame seeds
1 long red chilli, finely sliced
1 avocado, sliced into quarters
Rice paper roll crisps:
4 rice paper rolls
1 tablespoon extra virgin olive oil, for brushing
1 teaspoon black sesame seeds
1/2 teaspoon turmeric, ground
1 clove garlic, minced
2 tablespoons apple cider vinegar
2 teaspoons rice malt syrup
2 teaspoons fish sauce
1 lime, juice and zest
2 tablespoons extra virgin olive oil
To make the sauce, whisk together all ingredients. Set aside.
Place vermicelli noodles into a large bowl and pour over boiling water. Allow to sit for 5 minutes until softened. Separate between four bowls. Arrange shredded chicken, carrot, cucumber and mint around each bowl. Drizzle over dressing and sprinkle over peanuts and sesame seeds to serve.