medium 
Instructions
- Cover vermicelli with boiling water, stand 30 minutes, drain.
- Combine in pan MAGGI Gluten Free Crème of Chicken Soup Mix, MAGGI Fish Sauce, MAGGI Sweet Chilli Sauce, lime juice, sugar and water, bring to boil, stirring, simmer 2 minutes.
- Combine drained vermicelli with chicken, cucumber, carrot, capsicum, coriander and mint.
- Pour sauce over and toss through, top with peanuts.
Recipe Details
Qty | Unit | Ingredient | Preparation |
500 | gr | Rice vermicelli noodle |
|
60 | gr | MAGGI Gluten Free Creme of Chicken Soup |
|
70 | mL | MAGGI Fish Sauce |
|
100 | gr | MAGGI Sweet Chilli Sauce |
|
75 | mL | Lime juice, fresh |
|
10 | gr | Sugar |
|
500 | mL | Water |
|
250 | gr | Chicken thigh without bone | Cooked & sliced |
200 | gr | Cucumber | Sliced |
100 | gr | Carrot | Cut into strips |
100 | gr | Red bell pepper | Sliced |
10 | gr | Coriander leaf | Roughly chopped |
10 | gr | Mint, fresh |
|
35 | gr | Peanut, plain | Chopped |
Products used in the recipe
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