Warm chicken noodle salad

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Good Food

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Recipe by Good Food

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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.
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.
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.

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.

Per serving

577 kcalories, protein 40g, carbohydrate 28g, fat 35 g, saturated fat 6g, fibre 2g, salt 0.4 g

'All the ingredients were easy to source and the flavours worked well together. I served it with prawn crackers and some mango and plum chutneys.'

Latest comments and suggestions

• Liza

  12 February 2008

  Liza rated and commented on this recipe

  

  This was nice, not fantastic. We had to use considerably more dressing to get it the way we liked it, and we also stir fried the red peppers and sugar snap peas with some thinly sliced carrot.

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• sgc

  17 February 2008

  sgc rated and commented on this recipe

  

  Have to disagree with Liza - made half quantities for myself and the missus - both absolutely adored this. Will definitely make this again.

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Ingredients

• 50g or 1 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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Difficulty and servings

Serves 2

Preperation and cooking times

Prep 15 20 mins

Ingredients

• 50g or 1 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

Per serving

577 kcalories, protein 40g, carbohydrate 28g, fat 35 g, saturated fat 6g, fibre 2g, salt 0.4 g

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