Quick chicken & papaya noodle salad
With a Thai-inspired dressing, plus nuts for crunch, these noodles make a flavour-packed weeknight meal.
- CourseMain meal
- Prepare25 mins
- Total time25 mins
- 180g pack dried rice noodles (4 nests)
- 2 roast chicken breast fillets, skin removed
- 1 ripe papaya, peeled and deseeded
- 1 bunch Essential Salad Onions, trimmed
- 1 Essential Red Pepper, deseeded
- 120ml sweet chilli sauce
- 2 tbsp fish sauce
- 3 Essential Limes, juice
- 60g roasted & salted cashews or peanuts, roughly chopped
Bring a kettle of water to the boil. Put the noodles in a large heatproof bowl, cover with just-boiled water and set aside to soak for 5 minutes. Drain and rinse under cold running water until cool.
Meanwhile, shred the chicken into bitesized strips. Thinly slice the papaya and salad onions; chop the red pepper. Set aside.
In a large bowl, whisk together the sweet chilli sauce, fish sauce and lime juice. Add the drained noodles to the bowl with the chicken, papaya, red pepper and most of the salad onions. Toss together to combine. Divide between 4 bowls, then scatter over the cashews or peanuts and remaining salad onions to serve.
Use vegan 'fish' sauce and swap the chicken for marinated tofu for a plant-based option.
Typical values per serving when made using specific products in recipe