If you're making this fresh and flavourful salad ahead of time, store it in a large shallow airtight container for easy tossing. Better yet, just close the lid and give it a good shake.
- Portion size 2 servings
- Credits : Canadian Living Magazine: September 2013
MethodIn large pot of boiling lightly salted water,cook vermicelli until tender, about 3 minutes. Drain and rinse under cold water; drain again. Set aside in colander.
In bowl, whisk together soy sauce, lime juice, sesame oil, honey, ginger, garlic and pepper.
Make-ahead: Store in airtight container for up to 2 days.
In two 3-cup (750 mL) airtight containers, layer noodles, red pepper, carrot, cucumber and chicken. Sprinkle with green onion.
Make-ahead: Refrigerate for up to 24 hours.
Toss with dressing.
Nutritional facts per serving: about
- Fibre 5 g
- Sodium 518 mg
- Sugars 12 g
- Protein 33 g
- Calories 420.0
- Total fat 10 g
- Cholesterol 67 mg
- Saturated fat 2 g
- Total carbohydrate 50 g
- Iron 21.0
- Folate 57.0
- Calcium 5.0
- Vitamin A 113.0
- Vitamin C 77.0