500 g dried rice vermicelli noodles
Olive or canola oil spray
500 g or 2 skinless chicken breast fillets, cut into thin strips
2 small mangoes, peeled and sliced
1 punnet cherry tomatoes, quartered
4 spring onions, sliced diagonally
1 Lebanese cucumber, halved lengthways and sliced
2 tablespoons lime or lemon juice
2 tablespoons MAGGI Fish Sauce
1 tablespoon soy sauce
2 tablespoons MAGGI Authentic Thai Sweet Chilli Sauce
1/3 cup fresh coriander leaves
2 tablespoons crushed peanuts, optional
1 small cos lettuce

Cook noodles in a large saucepan of boiling water until tender.  Drain, rinse thoroughly with cold water and drain well.  Spray a nonstick frying pan with oil and heat.  Cook chicken over medium-high heat for about 5 minutes or until browned and cooked through.  Place noodles, mango, tomato, spring onion, cucumber and chicken in a bowl.  In a small bowl or jug, mix lime juice and sauces.  Pour over noodle salad and toss well to combine.  Divide among serving plates, and sprinkle with coriander and peanuts.  Serve lettuce on the side.  Garnish with extra spring onions, if desired.

Preparation time: 20 minutes
Cooking time: 10 minutes
Serves: 4-6