This is a recipe from Nadia Lim, it featured in Sunday Magazine late last year. It's a light, fresh tasting salad which I loved, and yes, it's easy.
"Asian noodle salads are a great way to use up leftover cooked meat, and a little goes a long way. You can use shredded leftover roast chicken, thinly sliced steak, pork or lamb, or even mince. All go well in this style of salad, tossed with glass noodles, crunchy vegetables, lots of fresh herbs, and a sweet, sour & salty and hot Asian dressing.
To prepare mung bean vermicelli noodles (also known as glass noodles), place in a bowl, pour over boiling water, leave for about 5 minutes until soft, then drain and run under cold water. Use scissors to snip in a few places to shorten the strands, which makes them easier to eat.
Toss cooked noodles with very finely shredded cabbage, shredded carrot, slices of unripe papaya or mango (optional), finely sliced spring onion, chopped roasted peanuts and shredded cooked chicken (or meat of choice). Just before eating, dress with a dressing made by whisking together one part sweet chilli sauce, soy sauce and extra-virgin olive oil to two parts lime or lemon juice. If taking to work in a lunchbox or a picnic, pack the dressing separately and pour over the salad just before eating."