Warm Thai chicken & noodle salad

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1. Preheat the grill to high. Put the chicken on a baking tray and grill for 10-12 minutes without turning, until cooked through.
2. Meanwhile, cook the noodles according to instructions. Drain and run cold water through to stop them sticking together.
3. Mix the vegetables in a bowl. Thinly slice the chicken and add to the bowl, along with the noodles and coriander leaves.
4. Mix the dressing ingredients together with 2 tablespoons water, pour over the salad and toss well. Serve straight away.

Per serving

336 kcalories, protein 24g, carbohydrate 40g, fat 10 g, saturated fat 1g, fibre 2g, salt 1.7 g

Latest comments and suggestions

• tina

  28 February 2008

  tina commented on this recipe

  TO JAZZ UP THE DRESSING ADD 1 TBSP OF CRUNCHY PEANUT BUTTER AND LOOSEN MIXTURE WITH HOT WATER INSTEAD OF COLD. MAKES A WONDERFUL SATAY SALAD DRESSING THAT WILL KEEP IN FRIDGE FOR UP TO A WEEK, IF YOU HAVE THE WILLPOWER TO RESIST FOR THAT LONG!!!!

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• Victoria

  29 August 2008

  Victoria commented on this recipe

  Made this with my brother and absolutely loved it!! I added more chilli to it-which added a bit more zing to it!! Great recipe.

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• SulkyBecky

  29 August 2009

  SulkyBecky rated and commented on this recipe

  

  This is our favourite week night dinner recipe- it looks simple and is easy to make but it really is packed full of flavour. Even though we cook it often I'm always pleased when we are having this!

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• Lou Rolls

  08 September 2009

  Lou Rolls commented on this recipe

  I made 2 lots of dressing and marinated the chicken in 1 lot (with some honey mixed in too) for a couple of hours before cooking. I also quickly stir fried the veg with some fresh garlic and ginger to make it a cooked rather than raw meal and it was fantastic! Very fresh and everyone loved it!

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Ingredients

• 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
• 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
• 2 garlic cloves , finely chopped
• 1 tbsp root ginger , finely chopped
• 2 tbsp soy sauce
• juice of 1 lime
• 2 tbsp olive oil

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Difficulty and servings

Serves 4

Preparation and cooking times

Prep 25 35 mins

Low-fat, Super healthy

Ingredients

• 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
• 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
• 2 garlic cloves , finely chopped
• 1 tbsp root ginger , finely chopped
• 2 tbsp soy sauce
• juice of 1 lime
• 2 tbsp olive oil

Per serving

336 kcalories, protein 24g, carbohydrate 40g, fat 10 g, saturated fat 1g, fibre 2g, salt 1.7 g

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