Ingredients

• 1 package (2 ounces) rice noodles
• 2 cups shredded cabbage
• 1 cup julienned carrots
• 1/2 cucumber, peeled, quartered and sliced lengthwise
• 1 red bell pepper, cored, seeded and cut into thin strips
• 1/4 cup chopped scallions
• 2 cups chopped skinless roasted chicken
• 1/4 cup chopped fresh basil
• 1/4 cup chopped fresh mint
• 1/4 cup fresh lime juice
• 1/4 cup seasoned rice vinegar
• 3 tablespoon sugar
• 4 teaspoon fish sauce
• 1/4 teaspoon Asian chile paste
• 1 tablespoon peanut oil

Instructions

1. Bring lightly salted water to a boil in a medium pot; cook noodles 3 minutes. Place cabbage in a colander and drain noodles over cabbage; immediately rinse with cold water. Drain again. Toss cabbage and noodles in a bowl with carrots, cucumber, pepper, scallions and chicken. Whisk basil, mint, juice, vinegar, sugar, fish sauce, chile paste and oil in another bowl; drizzle over noodle mixture; toss and divide among 4 bowls.