Name: Warm Thai chicken & noodle salad
Prep time: 35 min
Total time: 55 min
Yield: 4
Cuisine: Thai
Ingredients: 2 large skinless chicken breasts; 175g dried medium egg noodles; 2 good handfuls of greens, such as Chinese leaf finely shredded; 2 carrots cut into thin strips; 8 spring onions finely sliced; 1 red pepper seeded and finely sliced; a handful of fresh coriander leaves; 1 red chilli seeded and finely chopped; 2 garlic cloves finely chopped; 1 tbsp root ginger finely chopped; 2 tbsp soy sauce; juice of 1 lime; 2 tbsp olive oil

2 large skinless chicken breasts
175g dried medium egg noodles
2 good handfuls of greens, such as Chinese leaf
finely shredded
2 carrots
cut into thin strips
8 spring onions
finely sliced
1 red pepper
seeded and finely sliced
a handful of fresh coriander
leaves

For the dressing

1 red chilli
seeded and finely chopped
2 garlic cloves
finely chopped
1 tbsp root ginger
finely chopped
2 tbsp soy sauce
juice of 1 lime
2 tbsp olive oil

Method

step 1
Preheat the grill to high. Put the chicken on a baking tray and grill for 10-12 minutes without turning, until cooked through.
step 2
Meanwhile, cook the noodles according to instructions. Drain and run cold water through to stop them sticking together.
step 3
Mix the vegetables in a bowl. Thinly slice the chicken and add to the bowl, along with the noodles and coriander leaves.
step 4
Mix the dressing ingredients together with 2 tablespoons water, pour over the salad and toss well. Serve straight away.