Vietnamese Chicken Noodle Salad

50g dry rice noodles

1 cup chicken stock

200g chicken breast

1 cup Chinese cabbage, finely sliced

1 carrot, cut into match sticks

1 small red capsicum, finely sliced

Handful fresh mint

1 tablespoon rice vinegar

Juice of ½ a lime (cut other half in wedges to serve)

1 tablespoon fish sauce (or to taste)

1 clove garlic, crushed

1 teaspoon sriracha (chilli sauce)

1 teaspoon palm or brown sugar (optional)

Fresh chilli and lime wedges to serve

Cook rice noodles according to instructions on packet. Set aside. Bring stock to a simmer. Poach chicken in stock until cooked through, remove from stock and using two forks, pull apart until shredded. Place noodles, cabbage, carrot, capsicum and mint in a bowl and top with shredded chicken. To make dressing, combine the next six ingredients in a small jar and shake well. Pour dressing over salad and top with chilli and lime wedges to serve.