SW recipe: Bang Bang chicken noodle salad


For The Noodles:

  • 150g dried rice noodles
  • 2 large cooked skinless and boneless chicken breasts
  • ½ cucumber
  • 2 carrots
  • 8 spring onions, finely sliced
  • A small handful of fresh coriander and mint leaves
  • Lime slices, to serve

For The Dressing:

  • 2cm piece root ginger, peeled and grated
  • 1 garlic clove, peeled and crushed
  • 200ml chicken stock
  • 1 tsp sweetener
  • 1 level tbsp reduced fat peanut butter
  • 1 tsp dried red chilli flakes
  • Juice of 1 lime


  • Prepare the rice noodles according to the packet instructions. Drain and rinse under cold running water, then drain again and set aside.
  • Meanwhile, make the dressing. Place the ginger, garlic, stock and cinnamon stick in a small saucepan and bring to a boil. Remove from the heat, allow to cool for 10 minutes, then discard the cinnamon stick.
  • Transfer the stock mixture to a blender or mini food processor with the sweetener, peanut butter, chilli flakes and lime juice and blend until smooth.
  • Roughly shred the chicken and place on a serving platter. Using a vegetable shredder or mandolin if you have one, shred the cucumber and carrots and place in the bowl with the chicken. (If you don’t have a shredder or a mandolin, just slice as thinly as you can.)
  • Add the spring onions and noodles and gently toss to mix well.
  • Drizzle over the dressing and garnish with the herbs before serving with the lime slices.

credits: goodtoknow.co.uk

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