- 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
Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…
- 2 cooked chicken breasts
For the dressing
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- finely grated zest and juice of ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 1 heaped tbsp mayonnaise
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.
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.
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.