Ingredients

1 tablespoon seasoned rice vinegar Juice of 1 lime 1 tablespoon caster sugar 1/4 cup MAGGI Fish Sauce 1 to 2 teaspoons chilli, minced 170 grams MAGGI 2 Minute Noodles 200 grams asparagus, cut into 2cm lenghts and blanched 12 x 20cm round rice paper sheets 100 grams enoki mushrooms 1 Lebanese cucumber, finely sliced 1 small carrot, peeled and grated 1 small red capsicum, deseeded and finely sliced 100 grams red cabbage, finely shredded 50 grams bamboo shoots, rinsed and drained 300 grams cooked chicken, shredded 1/2 cup fresh mint leaves 2 tablespoons fresh chives, chopped

Description

To Make The Dipping Sauce, Combine All The Ingredients In A Small Jug Or Dish And Set Aside. Cook The Noodles In Boiling Water For 2 Minutes, Until Soft (do Not Add Seasoning). Drain And Then Roughly Chop. Heat Asparagus In Microwave On HIGH For 2 Minutes

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