Thai Chicken And Vermicelli Noodle Salad - cooking recipe

Ingredients

4 oz green beans, trimmed
12 oz boneless skinless chicken breasts
3 oz rice vermicelli noodles
1 None lime, juiced
2 tsp sesame oil
1/3 cup bean sprouts
1 None carrot, cut into matchsticks
1 small pepper, thinly sliced
1/2 cup mint leaves
1/2 cup cilantro leaves
3 None green onions, sliced diagonally

Preparation

Blanch green beans in boiling water for 2-3 mins, until bright green. Drain, rinse under cold water and drain again. Cut in half and set aside.
Place chicken in a medium saucepan and cover with water. Heat on medium heat, until simmering. Reduce heat to low and cook for 10 mins, until just cooked. Let stand for 10 mins. Drain chicken, then shred.
Meanwhile, place noodles in a heatproof bowl and cover with boiling water. Let stand for 5 mins, using a fork to separate noodles, until tender. Drain, rinse under cold water and drain again.
Mix lime juice and sesame oil in a small bowl. Combine chicken, noodles, green beans, carrot, pepper, herbs and onions in a large bowl. Divide among bowls and season. Drizzle with dressing just before serving.