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Warm Thai chicken & noodle salad

Warm Thai chicken & noodle salad

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Rating: 5 out of 5.14 ratings
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  • Preparation and cooking time
    • Prep: -
    • Cook:
  • Easy
  • Serves 4

A low fat, oriental-inspired salad - ideal for when you're in a real rush

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal336
low infat10g
saturates1g
carbs40g
sugars0g
fibre2g
protein24g
salt1.7g
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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

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.

Goes well with

Recipe from March 2002, March 2002

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Overall rating

Rating: 5 out of 5.14 ratings
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