Vermicelli Noodle Bowls with Honey Sriracha Chicken

Serves  4
Preparation   15
Cooking   50
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1 Lilydale Free Range Honey Sriracha Boneless Chicken 
200g bean thread vermicelli 
2 carrots, shredded with a julienne peeler 
2 cucumbers, sliced 
2 little gem lettuce, sliced 
Coriander sprigs, to serve 
Fried shallots 

1 clove garlic, finely chopped 
1 long red chilli, finely chopped 
2 tablespoons fish sauce 
1 tablespoon water 
Juice of 1 lime 
3 tablespoons palm sugar, chopped (or brown sugar) 


  1. Preheat a chargrill pan, oil lightly using a wad of paper towel. Grill chicken skin side down for 3-5 minutes until grill marks appear, then place on a large baking tray skin side up and bake in the oven for 30-40 minutes until cooked through. Rest and slice.

  2. Soak vermicelli in boiling water for 2 minutes until softened, and drain.

  3. Mix dressing. Divide noodles between 4 bowls and top with chicken, carrot, cucumber, lettuce, coriander and shallots, pour over dressing 

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