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Chicken noodle salad with coriander & lime
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2 Waitrose Duchy Organic Free Range British Chicken Breast Fillets
200g pack Thai Taste Folded Brown Rice Noodles
300g pack mixed pepper stir fry
3 tbsp Cooks’ Ingredients Pho Paste
2 limes, juice, plus extra wedges to serve
1/3 x 28g pack coriander, roughly chopped
1/3 x 25g pack Thai basil, leaves only
2 large red chillies, thinly sliced
1. Put the chicken into a medium saucepan and cover with cold water. Season, then bring to a simmer over a medium heat. As soon as it simmers, cover, reduce the heat to low and cook for 10 minutes until cooked through, the juices run clear and no pink meat remains.
2. Meanwhile, cook the noodles according to pack instructions, then drain and rinse under cold water. Drain again and put in a large bowl. Cook the stir fry vegetables according to pack instructions, until tender but still crunchy.
3. Rest the chicken on a chopping board for 2 minutes, then shred it, using 2 forks, and add to the noodles. Add the vegetables, toss with the pho paste and lime juice, then top with the coriander, Thai basil and chillies. Serve immediately, with the lime wedges to squeeze over.
Cook’s tip For a time-saving alternative, try using some large cooked prawns instead of the chicken. They are just as tasty as the chicken and it cuts out a whole step out of the recipe, making this easy dish even quicker to make.
Typical values per serving:
1 of your 5 a day/gluten free/low in saturated fat