Name: Warm chicken noodle salad
Prep time: 20 min
Total time: 20 min
Yield: 2
Cuisine: Thai
Ingredients: 50g bundle of rice noodles (we used Sharwood's Thai stir-fry noodles); 100g sugar snap peas halved lengthways; 1 small red pepper seeded and thinly sliced; handful fresh basil; 2 cooked chicken breasts; 3 tbsp olive oil; finely grated zest and juice of ½ lemon; 1 heaped tbsp mayonnaise

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Warm chicken noodle salad

Warm chicken noodle salad

Good Food team

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Serves 2

Easy

Prep: 15 mins - 20 mins

A star rating of 4 out of 5.4 ratingsRate

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This salad is a great way to use leftovers and its tangy lemony flavours are certain to impress

Easily doubled

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A star rating of 5 out of 5.3 ratings

Ingredients

Nutrition

Units:

MetricUS

50g bundle of rice noodles

(we used Sharwood's Thai stir-fry noodles)
100g sugar snap peas

halved lengthways
1 small red pepper

seeded and thinly sliced
handful fresh basil
2 cooked chicken breasts

For the dressing

3 tbsp olive oil
finely grated zest and juice of ½ lemon
1 heaped tbsp mayonnaise

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Nutrition: per serving

kcal577
fat35g
saturates6g
carbs28g
sugars0g
fibre2g
protein40g
salt0.4g

low

Method

step 1

Soak the noodles: Boil the kettle and tip the rice noodles into a heatproof bowl. Pour over boiling water to cover. Leave noodles to soak for 4 minutes.
step 2

Whisk and toss: Meanwhile, make the dressing. Whisk together the olive oil, lemon zest and juice and mayonnaise, then season if you want to. Drain the noodles and return to the bowl. Throw in the sugar snaps, red pepper and basil. Pour in half the dressing and gently toss.
step 3

To serve: Divide the noodles between two bowls. Slice the chicken breasts and arrange on top of the noodles. Drizzle over the remaining dressing and serve.

RECIPE TIPS

GIVING IT A TWIST

For extra crunch, add some baby corn or bean sprouts, or, a small knob of ginger, finely grated into the dressing, will give this salad real punch.

Recipe from Good Food magazine, August 2004

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A star rating of 4 out of 5.4 ratings

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