140g sliced cooked chicken tikka breast (from Sainsbury’s)
3 tbsp French dressing
Bring a pan of water to the boil. Use a large spoon to lower in the noodles. Cook for 4 minutes, then ask an adult to drain them. Rinse with cold water and tip into a bowl.
Halve the cucumber lengthways, put flat side down on the board and slice. Cut the pepper into thin strips, discarding the seeds. Add both to the noodles, with the chicken pieces. Stir in the dressing. Chill in plastic boxes.
Dry the vermicelli and veg with kitchen paper before you dress them so you don’t get a watery salad.