Perfect pak choi
Serve this pan-fried pak choi as a side to stir-fries. The Chinese cabbage is cooked in an aromatic mixture of sesame oil, garlic, chilli and fish sauce.
Warm Thai chicken & noodle salad
Serves 4
Easy
Prep: -
Cook:
A low fat, oriental-inspired salad - ideal for when you're in a real rush
Skip to ingredients
- 2 large skinless chicken breasts
- 175g dried medium egg noodles
- 2 good handfuls of greens, such as Chinese leaffinely shredded
- 2 carrotscut into thin strips
- 8 spring onionsfinely sliced
- 1 red pepperseeded and finely sliced
- a handful of fresh corianderleaves
For the dressing
- 1 red chilliseeded and finely chopped
- 2 garlic clovesfinely chopped
- 1 tbsp root gingerfinely chopped
- 2 tbsp soy sauce
- juice of 1 lime
- 2 tbsp olive oil
Nutrition: per serving
- kcal336
- fat10glow
- saturates1g
- carbs40g
- sugars0g
- fibre2g
- protein24g
- salt1.7g
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.
