Sweet chilli chicken and noodle salad

This dairy-free, low-fat sweet chilli chicken and noodle salad recipe is cheap to make and sure to be a summertime favourite with family and friends. Ready in under 20 minutes, it’s a refreshing, tasty lunch or dinner and can be made gluten free.

Serves: 4

Time to make: 20 mins

Ingredients

More weights & measures

200g vermicelli rice noodles

250g cooked skinless chicken breast, shredded

2 small cucumbers, halved, deseeded, cut in sticks

2 carrots, cut in sticks

250g cherry tomatoes, quartered

125g bean sprouts

½ cup each fresh mint, coriandercilantroX and Thai basil or basil

Sweet chilli dressing

1 large red chilli, deseeded, finely diced

1 clove garlic, crushed

1 tablespoon brown sugarlight brown cane sugarX

1 tablespoon fish sauce

¼ cup lime juice

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Instructions

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1 Place noodles in a large saucepan of boiling water and simmer for 4 minutes until softened. Drain noodles, refresh in cold water and drain again. Set aside.

2 Meanwhile, make Sweet chilli dressing. Place all dressing ingredients into a food processor or blender and purée until smooth. Set aside.

3 Place noodles, chicken, cucumbers, carrots, tomatoes, bean sprouts and herbs into a large bowl. Add dressing and toss to combine. Divide among bowls and serve immediately or keep in the fridge and take to work for lunch.

Variations

Make it gluten free: Use gluten-free fish sauce.

Nutrition Info (per serve)

Calories 320 cal

Kilojoules 1340 kJ

Protein 18 g

Total fat 6 g

Saturated fat 2 g

Carbohydrates 50 g

Sugar 6 g

Dietary fibre 3 g

Sodium 550 mg

Calcium 90 mg

Iron 2.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.