Vietnamese Chicken Noodle Salad
Lots of crunchy fresh vegetables, juicy shredded chicken and rice noodles tossed together with a lime and chilli dressing make a megahealthy, refreshing lunch. The tangy dressing is fat-free and the veggies certainly give you a generous boost towards your five-a-day. Pack up the salad in a box and tuck into it with chopsticks if you want to be really authentic (or use pencils if you’re eating at your desk!).
serves two
takes about 20 to 25 minutes to make
for the salad
500ml water or chicken stock
2 skinless chicken breasts
125g thin rice noodles
1?4 Chinese leaf/cabbage, finely shredded
1 carrot, peeled and cut into matchsticks
1?4 cucumber, cut into matchsticks
4 spring onions, sliced into thin strips
a small handful of coriander leaves, roughly chopped
a small handful of mint leaves, roughly chopped
50–100g roasted unsalted peanuts, chopped
for the dressing
2 tablespoons lime juice
1 teaspoon caster sugar
1 tablespoon fish sauce
1 long red chilli (about the size
of your index finger),
deseeded and finely sliced
