100g vermicelli (glass) noodles
500g roast chicken, shredded
1 large yellow capsicum, finely sliced
1 large red capsicum, finely sliced
1 carrot, finely sliced
1 cup bean sprouts or snow pea shoots
150g snow peas, trimmed
1 tbsp salt-reduced soy sauce
1 tbsp olive oil
juice of 1 lime or lemon
1 tbsp grated fresh ginger
Place the noodles in a large heatproof bowl. Cover with boiling water and set aside for 5 or 10 minutes until soft. Drain and refresh under cold running water. Roughly chop and place in a large bowl. Add the chicken, capsicum, carrot, bean sprouts and snow peas. Toss gently.
In a separate bowl, whisk together the soy sauce, olive oil, citrus juice and ginger. Drizzle over the salad and serve.
This recipes is from The CSIRO Wellbeing Plan for Kids (Penguin $34.95). This practical book is packed with great advice for raising healthy kids, with over 100 recipes for delicious, nutritious meals the whole family can enjoy. Available from all good bookstores.