
Warm Thai chicken & noodle salad
- Good Food team
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Serves 4
Easy
Prep: 25 mins - 35 mins
Cook: 20 mins
A star rating of 4.8 out of 5.20 ratingsRate
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A low fat, oriental-inspired salad - ideal for when you're in a real rush
Healthy
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Perfect pak choi
A star rating of 4.8 out of 5.41 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2 large skinless chicken breasts
-
175g dried medium egg noodles
-
2 good handfuls of greens, such as Chinese leaf
finely shredded
-
2 carrots
cut into thin strips
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8 spring onions
finely sliced
-
1 red pepper
seeded and finely sliced
-
a handful of fresh coriander
leaves
For the dressing
-
1 red chilli
seeded and finely chopped
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2 garlic cloves
finely chopped
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1 tbsp root ginger
finely chopped
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2 tbsp soy sauce
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juice of 1 lime
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2 tbsp olive oil
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Nutrition: per serving
-
kcal336
-
fat10g
low
-
saturates1g
-
carbs40g
-
sugars0g
-
fibre2g
-
protein24g
-
salt1.7g
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Method
-
step 1
Preheat the grill to high. Put the chicken on a baking tray and grill for 10-12 minutes without turning, until cooked through.
-
step 2
Meanwhile, cook the noodles according to instructions. Drain and run cold water through to stop them sticking together.
-
step 3
Mix the vegetables in a bowl. Thinly slice the chicken and add to the bowl, along with the noodles and coriander leaves.
-
step 4
Mix the dressing ingredients together with 2 tablespoons water, pour over the salad and toss well. Serve straight away.
Recipe from Good Food magazine, March 2002
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A star rating of 4.8 out of 5.20 ratings
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