12 Natera Chick’un Nuggets – Cooked according to instructions – three per bowl

2 small packets Vermicelli Noodles – cooked, drained and cooled

2 Green Onions – Fine Sliced

4 Red Chili Peppers fine sliced, or leave whole – Optional to taste

1 cup Napa Cabbage Shredded, or Red Cabbage Shredded

1 cup fresh Bean Sprouts

1 Mango – Peeled and cut into strips

½ Carrot – Shredded

½ Cucumber – Small dice

½ Red Pepper – Cut into fine strips

¼ cup Mint Leaves – rough chop

¼ cup Cilantro Leaves – Save the stems and cut very fine for the dressing

¼ cup Basil Leaves – rough chop

2 tbsp Rice Wine Vinegar

2 tbsp Toasted Sesame Oil

2 tbsp Tamari Soy Sauce

2 cloves Garlic – fine chopped

2 tbsp Cilantro Stems – fine chopped

2 tbsp Fresh Ginger – peeled, cut into fine julienne

1 tbsp Black Sesame seeds

1 tsp Organic Cane sugar – optional

½ Lime – grated zest and juice

Bring a large pot of salted water to the boil, the more water the more starch is removed

Immerse the Vermicelli Rice Noodles and cook 5-7 minutes until soft (follow the package instructions)

Drain and immediately put into a bowl of cold water to cool and stop the cooking process

Drain well, mix with salad dressing

Divide into four bowls

Top with three Chick’un Nuggets each, and a little of each of the veggies, Peanut Dipping Sauce on the side