Instructions

• Place vermicelli noodles in boiling water for 3-4 minutes or until they turn translucent and are cooked through. Drain and add to a jar.

• Ribbon the carrot and cucumber using a mandolin or potato peeler, or simply grate. Layer the shredded chicken, carrot and cucumber on top of the noodles.

• In a small bowl, make the dressing by combining tahini, lime juice, soy sauce and sesame oil. Add to the jar along with coriander.

• Pop the lid on the jar and store in the fridge for up to 1 day for lunch. When it’s lunch time, tip into a bowl and combine, easy!