200g of vermicelli rice noodles (make sure it’s gluten-free, if necessary)
2 limes, juiced, plus wedges (optional)
1 tbsp fish sauce
1 tbsp honey, plus 1 tsp
1 tbsp toasted sesame oil
320g of leftover roasted chicken, shredded
2 ripe mangoes, stoned, peeled, and sliced thinly
20g coriander, roughly chopped
2 red chillies, seeds removed, and sliced thinly
Place the noodles in a heatproof bowl, cover with boiling water, and let it sit for 15 minutes to soften. Meanwhile, combine lime juice, fish sauce, honey, and sesame oil in a small bowl and whisk.
Rinse the noodles briefly under cold water and drain. Transfer the noodles to a large bowl and add the remaining ingredients, excluding the lime wedges. Pour the dressing over the top and toss everything together. Add seasoning to taste. Divide the mixture among four plates and serve with lime wedges on the side, if desired.