Warm Thai Noodle Salad

Serves: 4
336 kcals
10 g fat per serving


2 large boneless chicken breasts
175g dried medium egg noodles
2 good handfuls of chinese leaf lettuce (or any other), shredded
2 carrots cut into thin strips
8 spring onions, finely sliced
1 red pepper, deseeded and finely sliced
A handful fresh coriander leaves
1 red chilli, deseeded and finely chopped
2 garlic cloves, finely chopped
1 tbsp finely chopped fresh root ginger
2 tbsp soy sauce
The juice of 1 lime
1 1/2 tbsp olive oil


1. Preheat the grill to high. Put the chicken on a baking sheet and grill for 10-12 minutes without turning, and until cooked through

2. Cook the noodles according to the packet instructions, drain and rinse in cold running water to prevent them sticking together

3. Mix the veg in a bowl, thinly slice the chicken and add to the bowl along with the noodles and coriander

4. Mix the dressing with 2 tbsp water. Pour over salad and toss well. Serve immediately.
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