SW recipe: Thai-style chicken noodle salad with coconut & chilli dressing



Ready in about25 minutes


200g dried rice noodles

4 cooked skinless and boneless chicken breasts, shredded

1 large carrot, peeled and finely shredded or julienned

1 cucumber, halved, deseeded and finely shredded or julienned

150g sugar snap peas, thinly sliced

8 spring onions, finely shredded or sliced

½ mango, peeled and very thinly sliced

Fresh coriander sprigs, to serve

For the dressing:

2 tbsp reduced-fat coconut milk

Juice of 3 limes

Pinch of sweetener

1 red chilli, deseeded and finely diced

1 tbsp fish sauce

2 tbsp light soy sauce

1 level tbsp sweet chilli sauce


1 Prepare the noodles according to the pack instructions. Drain, rinse under cold water and place in a wide mixing bowl.

2 Add the cooked chicken, carrot, cucumber, sugar snap peas, spring onions and mango to the bowl and toss to combine.

3 Whisk all the dressing ingredients together in a small bowl. Pour half over the salad and toss to mix well. Divide between 4 bowls, pour a quarter of the remaining dressing over each and scatter with a few coriander sprigs.


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