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Ingredients:
juice of 1 lime (20 cals)
1 tbsp fish sauce (5 cals)
2 tbsp sweet chilli sauce (45–55 cals)
1 tsp sesame oil (45 cals)
1 red chilli, deseeded and finely chopped (4–8 cals)
2 Thai shallots or 1 regular shallot, thinly sliced (14 cals)
100g cooked skinless chicken breast, fat trimmed and shredded (165 cals)
150g thin rice noodles (238 cals)
5cm piece cucumber, deseeded and cut into ribbons with a vegetable peeler (10 cals)
75g bean sprouts (23 cals)
large handful fresh coriander leaves (5 cals)
large handful fresh mint leaves (5 cals)
1 tbsp toasted sesame seeds (96 cals)

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Spicy Vietnamese Chicken Noodle Salad

SERVES: 2

I love Vietnamese food for its mix of fresh flavours, spices and the hint of a French influence. This dressing is unbelievably delicious, and the noodles and chicken make it a very filling dish. It’s also a time-saver, as the other portion will keep in the fridge for two days – don’t add the dressing until just before serving.

Calories per serving: 338
Preparation time: 15 minutes
Cooking time: 10 minutes

1. For the dressing, put the lime juice, fish sauce, sweet chilli sauce and sesame oil into a small pan and bring to the boil slowly. Remove from the heat, stir in the chilli and shallots and leave to cool for 10 minutes. Add the shredded chicken and toss to coat in the dressing.

2. Cook the noodles according to the packet instructions, then drain and refresh in cold water.

3. Tip the noodles into a large bowl and gently mix in the cucumber, bean sprouts, coriander and mint leaves. Add the dressed chicken and toss together. Sprinkle with the toasted sesame seeds before serving.