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Chicken and Lime Vermicelli Serves 6


1 large packet (250g) vermicelli noodles

2 medium carrots, thinly sliced

2 spring onions, thinly sliced

2 medium peppers, thinly sliced

½ cup fresh herbs (mint, parsley & coriander)

2 cloves garlic, crushed

1 red chilli, seeds removed and finely chopped (optional)

2 ½ cups (400g) cooked chicken, skin removed, shredded

¼ cup sweet chilli sauce

2 – 3 Tbsp lemon juice


  1. Place vermicelli in a large heatproof bowl and cover with boiling water. Let stand until just tender (about 5 to 10 minutes) and then drain
  2. Combine vermicelli in a large bowl with carrots, spring onions, red pepper, herbs, garlic, chilli and chicken
  3. Make the dressing by mixing together sweet chilli sauce and lemon juice
  4. Pour dressing over the vermicelli and toss gently to combine
  5. Cover and refrigerate until ready to serve


Chicken for surimi (crab meat), ham, fish or any other cooked meat

Add your seasonal vegetables

This meal can be found in the Affordable Eats cook book put out by The Heart Foundation in conjunction with the New Zealand Federation of Family Budgeting Services. You can download a copy here: