4 ounces rice vermicelli or other thin pasta such as capellini or spaghettini 2 cups cooked chicken breast cut into thin strips 1 cup seedless cucumber cut into thin strips
1 cup fresh bean sprouts
1 cup shredded cabbage
1/2 cup shredded carrots
2 green onions, chopped
2 tablespoons chopped fresh coriander or parsley
2 tablespoons coarsely chopped peanuts
Dressing:
2 tablespoons rice vinegar
2 tablespoons fish sauce or light coloured soy sauce
1 tablespoon lemon juice
1 tablespoon sesame oil
1 clove garlic, minced
1 teaspoon minced fresh ginger
1 teaspoon granulated sugar
Dash hot pepper sauce or Asian chile sauce

Preparation Instructions:

In large pot of boiling water, cook rice vermicelli for 2 to 3 minutes or just until tender; if using other noodles, cook a few minutes longer or just until tender. Drain in colander and rinse under cold running water; drain well.

In large bowl, combine noodles, chicken, cucumber, bean sprouts, cabbage, carrots, onions and coriander.

Dressing: Whisk together all ingredients. Pour over salad and toss thoroughly.

Cover and chill for about 2 ours to blend flavours. (Can be refrigerated up to 8 hours.) Sprinkle peanuts over top. Makes 4 to 6 servings.

Per serving: 330 calories; 28 g protein; 8 g fat; 35 g carbohydrates; 1.6 g fibre.