Chicken, Vermicelli & Herb Salad

Serves  4
Preparation   20
Cooking   10
Print recipe


  • 750g pkt Lilydale Free Range Sweet Soy Breast Kebabs
  • 250g vermicelli noodles
  • 1 tbsp olive oil
  • 2 carrots, shredded
  • 2 Lebanese cucumber, halved lengthways, seeds removed, cut into wedges
  • 1 cup Vietnamese mint leaves
  • 2 cups bean sprouts
  • ½ cup peanuts, chopped
  • Lime cheeks, to serve
  • Dressing
  • juice of 2 limes
  • 2 tbsp fish sauce
  • 2 tbsp white sugar
  • 2 tsp sesame oil
  • 1 small red chilli, thinly sliced


  1. Place noodles in a heatproof bowl. Cover with boiling water and set aside to soak for 10 minutes, until noodles are soft. Drain and rinse under cold water. 

  2. Make dressing. Combine all ingredients in a small bowl, stir until sugar dissolves.

  3. Remove chicken from kebab sticks. Slice chicken pieces lengthways into strips. Heat oil in a non-stick pan over high heat. Cook chicken strips, in batches, for 3-4 minutes, until golden and cooked through. 

  4. Arrange vermicelli, carrot, cucumber, mint and bean sprouts in serving bowls. Drizzle with dressing. Add chicken and toss to combine. Serve topped with peanuts and extra lime cheeks.  

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