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Cook the vermicelli noodles according to package directions. Once cooked, drain them thoroughly and rinse with cold water to prevent sticking. Set aside.

Prepare the vegetables: thinly slice the English cucumber, julienne the carrots, finely shred the red cabbage, and chop the fresh cilantro, mint leaves, and green onions.

In a small bowl, whisk together all the dressing ingredients: soy sauce, rice vinegar, sesame oil, honey, grated fresh ginger, minced garlic, lime juice, and sriracha (if using) until well combined.

In a large mixing bowl, combine the cooked vermicelli noodles, sliced cucumber, julienned carrots, shredded red cabbage, chopped cilantro, mint, green onions, roughly chopped roasted cashews, and shredded cooked chicken breast.

Pour the prepared dressing over the ingredients in the large mixing bowl.

Using tongs, thoroughly toss all the ingredients until everything is well combined and coated with the dressing.

Serve immediately, garnished with finely chopped red chili or bell pepper for color and a hint of spice.


Cook the vermicelli noodles according to package directions. Once cooked, drain them thoroughly and rinse with cold water to prevent sticking. Set aside.

Prepare the vegetables: thinly slice the English cucumber, julienne the carrots, finely shred the red cabbage, and chop the fresh cilantro, mint leaves, and green onions.

In a small bowl, whisk together all the dressing ingredients: soy sauce, rice vinegar, sesame oil, honey, grated fresh ginger, minced garlic, lime juice, and sriracha (if using) until well combined.

In a large mixing bowl, combine the cooked vermicelli noodles, sliced cucumber, julienned carrots, shredded red cabbage, chopped cilantro, mint, green onions, roughly chopped roasted cashews, and shredded cooked chicken breast.

Pour the prepared dressing over the ingredients in the large mixing bowl.

Using tongs, thoroughly toss all the ingredients until everything is well combined and coated with the dressing.

Serve immediately, garnished with finely chopped red chili or bell pepper for color and a hint of spice.
