Chicken Noodle Salad

100g vermicelli (glass) noodles

500g roast chicken, shredded

1 large yellow capsicum, finely sliced

1 large red capsicum, finely sliced

Super Food Ideas

Chicken Noodle Salad

1 carrot, finely sliced

1 cup bean sprouts or snow pea shoots

150g snow peas, trimmed

Dressing

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.

Serves 4

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.

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