100g bean thread vermicelli Noodles
2 carrots (approx 300g), grated
1 cup cooked, sliced chicken
¼ cup chopped parsley
Place the vermicelli in a bowl, cover with cold water and leave for about 15 minutes or until transparent.
Drain and cut into short lengths.
Add carrot, salt, dressing and chicken and mix well.
Sprinkle parsley on top and serve.
Use suitable dressing from RPAH Allergy Unit Friendly food cookbook or other suitable. (I like it with tangy maple syrup dressing)