Vietnamese Noodle Salad

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.

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