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Low-fat chicken and rice noodle salad
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Elevate your meals with a simple and nutritious chicken noodle salad.
Ingredients:
  • 680g chicken breast
  • Olive oil spray
  • 200g rice vermicelli noodles
  • 2 carrots, cut into thin matchsticks
  • 2 Lebanese cucumbers, seeded, cut into thin matchsticks
  • 375.00 ml shredded wombok (Chinese cabbage)
  • 250.00 ml fresh mint leaves
  • 250.00 ml fresh coriander leaves
  • 250.00 ml beansprouts, trimmed
  • 68.75 gm sweet chilli sauce
  • 6.10 gm fish sauce
  • 42.00 gm lime juice
  • 10.60 gm soy sauce
  • 1 garlic clove, crushed
Instructions:
  • Coat chicken with oil and generously season with salt and pepper. Sear in a hot non-stick pan for 6 to 7 minutes per side until golden and fully cooked. Rest on a plate covered for 5 minutes before slicing thinly.
  • Place the noodles in a heatproof bowl and cover them with boiling water. Allow them to stand for 5 minutes or until tender, then drain them.
  • Combine the chicken, noodles, carrot, cucumber, wombok, mint, coriander, and beansprouts in a bowl.
  • Prepare the dressing by whisking sweet chilli sauce, fish sauce, lime juice, soy sauce, and garlic together in a jug with a fork. Season with salt and pepper, then pour the dressing over the noodle mixture. Toss everything together to combine before serving.

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