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Quick chicken noodles
- Published: 13 Jul 18
- Updated: 18 Mar 24
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.
![Quick chicken noodles](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/09/479931-1-eng-GB_chicken-noodle-salad-1-768x1024.jpg)
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Serves 4
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Hands-on time 25 min
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
- 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.
- Recipe from January 2015 Issue
Nutrition
- Calories
- 407kcals
- Fat
- 8.2g (1.4g saturated)
- Protein
- 22.1g
- Carbohydrates
- 57.6g (17.6g sugars)
- Fibre
- 3.8g
- Salt
- 1.9g
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