This chicken noodle salad recipe with carrots, cucumber and a lime and chilli dressing has colour, crunch and punch. This version uses rice noodles, and we also have a version with egg noodles, if you prefer.
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Ingredients
- 4 free-range boneless, skinless chicken thighs
- 200g vermicelli rice noodles
- Rapeseed oil for frying
- 2 large carrots
- 2 cucumbers
For the dressing
- 2 garlic cloves
- 1 red chilli
- 2 tbsp fish sauce
- 4-5 tsp caster sugar
- 1-2 limes
To serve (optional)
- Fresh herbs
- Peanuts
- 2 chopped spring onions
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Method
- For the dressing, finely chop the garlic and chilli and mix in a bowl with the fish sauce and 1 tsp sugar. Put the chicken in a bowl and pour over half the dressing. Reserve the rest.æ
- Add 2 tbsp lime juice and 3-4 tsp sugar, to taste, to the reserved dressing.æ
- Cook the noodles according to the pack instructions. Drain and rinse under warm water.æ
- Heat a splash of oil in a pan over a high heat. Shake excess marinade from the chicken and fry for 3-4 minutes on each side until cooked through.æ
- Slice the veg into ribbons with a peeler. Put the noodles in a bowl and toss with the veg ribbons and reserved dressing.æ
- Slice the chicken into strips. Toss with the noodle salad, scatter over the extras (if using) and serve.
Nutrition
- 407kcals Calories
- 8.2g (1.4g saturated) Fat
- 22.1g Protein
- 57.6g (17.6g sugars) Carbs
- 3.8g Fibre
- 1.9g Salt
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