INGREDIENTS: 200g dried rice-stick noodles 3 cups shredded cooked chicken (see note) 2 mangoes, thinly sliced 2 red capsicums, thinly sliced 1/2 small red onion, thinly sliced 1/2 x 250g packet beansprouts, trimmed 3/4 cup fresh coriander sprigs 1/4 cup fried shallots DRESSING: 2/3 cup lime juice 1/4 cup fish sauce 2 tablespoons brown sugar 2 long green chillies, finely chopped INSTRUCTIONS: Place noodles in a large, heatproof bowl (see note). Cover with boiling water. Stand for 8 minutes or until tender. Drain. Return to bowl. Meanwhile, make Dressing Stir lime juice, fish sauce, sugar and chillies in a small bowl until sugar has dissolved completely. Add chicken, mango, capsicum, red onion and dressing to noodles. Toss until well combined. Add beansprouts and coriander. Toss gently to combine. Divide between 4 bowls. Top with fried shallots. Serve immediately. We used 1 large barbecued chicken, skin and bones discarded. (Source: Australia's Super Food Ideas December 2011 / January 2012)
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