Get noodling with this fresh, crunchy and vibrant chicken salad that is everything you love about Vietnamese flavours just made DIY-style. It's picnic-friendly and goes down a treat paired with a hot evening and good company. Not a heat-seeker? Serve the chilli on the side.
Place chicken in a medium saucepan of salted, boiling water and cook for 12 minutes or until cooked through. Remove from water and set aside to cool. While the chicken is cooking, continue with step 2.
Finely chop chilli. Finely zest and juice lime. Place fish sauce, lime zest and juice, sugar, rice wine vinegar and sesame oil in a small bowl and mix to combine.
Peel carrot into ribbons using a vegetable peeler. Slice cucumber into long, thin pieces. Finely shred cabbage using a sharp knife or mandolin. Place carrot, cucumber, cabbage, and dressing in a bowl and toss to coat. Set aside to pickle slightly.
Place vermicelli noodles in a heatproof bowl and cover with boiling water. Set aside for 5 minutes. Drain and rinse under cool water.
Once chicken has cooled, shred and place in a large serving bowl. Add noodles and pickled vegetables and season to taste. Mix to combine.
Divide chicken noodle salad between bowls and top with roasted peanuts to serve.