Warm chicken noodle salad

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• 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 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

Preparation and cooking times

Prep 15 - 20 mins

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

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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