Chicken noodles
  • Serves icon Serves 4
  • Time icon Hands-on time 25 min

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.

Nutrition: per serving

Calories
407kcals
Fat
8.2g (1.4g saturated)
Protein
22.1g
Carbohydrates
57.6g (17.6g sugars)
Fibre
3.8g
Salt
1.9g
Calories
407kcals
Fat
8.2g (1.4g saturated)
Protein
22.1g
Carbohydrates
57.6g (17.6g sugars)
Fibre
3.8g
Salt
1.9g

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

Method

  1. 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.ξ
  2. Add 2 tbsp lime juice and 3-4 tsp sugar, to taste, to the reserved dressing.ξ
  3. Cook the noodles according to the pack instructions. Drain and rinse under warm water.ξ
  4. 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.ξ
  5. Slice the veg into ribbons with a peeler. Put the noodles in a bowl and toss with the veg ribbons and reserved dressing.ξ
  6. Slice the chicken into strips. Toss with the noodle salad, scatter over the extras (if using) and serve.

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