Soak rice vermicelli in hot water for 2- 3 minutes (or as per packet instructions), then drain, rinse under cold water and set aside.
To make the ginger soy dressing, combine all dressing ingredients into a bowl and mix well.
Toss rice vermicelli and coleslaw salad together in a serving bowl. Place shredded cooked chicken on top of the noodle salad.
Toss dressing through noodle salad before serving.
Serve with chilli and/or coriander (optional)