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Member recipe

Spicy shredded chicken noodle salad

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Cooking time

Prep: 10 minutes Cook: 5 minutes

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Serves 1

Spicy, tangy, salad to use up left over chicken from the Sunday roast. leftover-roast-chicken)

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  • 1 tbsp sugar (I used light brown)
  • 1 tbsp rice vinegar
  • squeeze fresh lime juice
  • 1 tbsp fish sauce
  • 1 tsp olive oil
  • shake of dried chilli flakes
  • 1 garlic clove finely chopped
  • 1 spring onion chopped
  • leftover roast chicken shredded
  • shredded Chinese leaf lettuce, carrots and cucumber
  • a few sprigs of fresh mint and coriander, chopped
  • 1/2 300g pack of rice noodles


  1. Mix the sugar, vinegar, lime juice, fish sauce and oil. Add the chilli flakes and garlic.

  2. Shred the vegetables, chicken and herbs.

  3. Stir fry the rice noodles for 2 mins.

  4. Toss the veg, herbs, chicken and noodles together. Drizzle over the dressing.

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