150g vermicelli rice noodles

3 tbsp no added salt or sugar peanut butter

2 tbsp reduced-salt soy sauce (gluten-free if required)

2 tbsp sweet chilli sauce

2 garlic cloves, finely grated or crushed

1 tbsp fresh root ginger, grated

1 orange, zest and juice

300g leftover roast chicken, cut into strips

1 large carrot, peeled and grated

½ cucumber, finely sliced

3 spring onions, shredded

100g sugar-snap peas, halved

1 red pepper, seeds removed, finely sliced

2 Little Gem lettuces, finely shredded

15g fresh coriander, stems finely chopped and leaves roughly chopped

1 tbsp toasted sesame oil

10g shredded mint leaves

1 red chilli, finely sliced

1 tbsp toasted sesame seeds

2 limes, halved