This tang-tastic noodle salad brings big summer vibes to your mid-week. Generous squeezes of lime and plenty of aromatic coriander gets tossed with noodles and topped with golden and delicious chicken skewers. It's strongly suggestive of cooking on the barbie, but pan-frying works, too.
Place turmeric, yoghurt, ¼ teaspoon salt flakes, pepper and oil in a bowl, mix to combine. Toss with chicken to coat.
Heat a frypan over medium-high heat. Add chicken skewers and cook for 3–4 minutes each side or until caramelised and cooked through. While the chicken is cooking, continue with step 3.
Roughly chop peanuts. Chop cucumber into 2cm pieces. Trim and chop beans into bite-size pieces.
Place vermicelli and green beans in a heatproof bowl and cover with boiling water. Steep for 5 minutes and drain.
Rinse and finely chop coriander. Juice limes. Finely slice spring onion. Place fish sauce, coriander, lime juice, spring onion and pepper in a bowl and mix to combine.
Place noodles, green beans, cucumber, peanuts and dressing in a bowl and mix to combine. Divide noodles between bowls and top with chicken. Sprinkle with chilli flakes to serve.