Shredded-asian-chicken,-noodles,-cucumber-&-mint_1-resized

Shredded Asian chicken, noodles, cucumber and mint

/

A refreshing salad of shredded free-range chicken with fresh cucumber, mint and coriander. Served warm with brown rice noodles, dressed with a sweet and sour chilli, lime and sesame dressing.

Time: 30 mins

Serves: 2 people

 

Ingredients:

100g brown rice noodles
½ red chilli
1 baby cucumber
1 lime
1 tsp oil
2 spring onions
2 tbsp sesame oil
2 tbsp tamari
2 tsp honey
2 x 150g free-range chicken thighs
80g sugar snap peas
Medium handful of fresh coriander
Medium handful of fresh mint

 

Method

1. Preheat the oven to 220°C / gas mark 7, and boil a kettle. Place the chicken thighs on a baking tray lined with parchment paper. Drizzle with 1 tsp oil and season with sea salt and black pepper. Cook for 20-25 mins, until golden and cooked through.

 

2. Pour boiling water into a large saucepan until three quarters full, bring to the boil and plunge the brown rice noodles into the pan. Remove from heat and leave to soften for 10 mins, then drain and rinse. Add the noodles to a large mixing bowl and stir through half of the sesame oil to prevent sticking. Leave to one side.

 

3. Place the sugar snap peas in a small bowl, cover with boiling water and leave to blanch for 10 mins.

 

4. To make the spicy dressing; finely chop half of the red chilli (remove the seeds for less heat) and cut the lime in half. In a small bowl, add the chilli, tamari, remaining sesame oil, honey and the juice from half of the lime.
 

5. Roughly chop the mint and coriander, then dice the cucumber. Thinly slice the spring onion and remaining half of the chilli. Drain the sugar snap peas and cut in half lengthways. To the noodles, add the cucumber, sugar snap peas, mint, coriander and half of the spring onion. Pour over half of the dressing and mix.

 

6. Remove the chicken from the oven and shred into strips using two forks.

 

7. To serve, divide the noodles between two warm plates. Place the shredded chicken on top of the noodles, drizzle with the remaining dressing and sprinkle with the remaining spring onion and red chilli slices. Serve with the remaining half lime.

 

604 calories • 50g carbs • 29g fat • 40g protein

Allergens: Sesame, Soya

 

 

Recipe courtesy of Mindful Chef

Get recipes, inspiration and more

Sign up below to enjoy my favourite recipes, get regular motivational stories, active ideas, plus receive exclusive invites to Jennis events.

Product shot

Cookie Usage

Our website uses cookies for analytical purposes and to give you the best possible experience.
Click on Accept to agree or Preferences to view and choose your cookie settings.

This site uses cookies to store information on your computer.

Some cookies are necessary in order to deliver the best user experience while others provide analytics or allow retargeting in order to display advertisements that are relevant to you.

For a full list of our cookies and how we use them, please visit our Cookie Policy


Essential Cookies

These cookies enable the website to function to the best of its ability and provide the best user experience for you. They can still be disabled via your browser settings.


Analytical Cookies

We use analytical cookies such as those used by Google Analytics to give us information about the way our users interact with i-cio.com - this helps us to make improvements to the site to enhance your experience.

For a full list of analytical cookies and how we use them, visit our Cookie Policy


Social Media Cookies

We use cookies that track visits from social media platforms such as Facebook and LinkedIn - these cookies allow us to re-target users with relevant advertisements from i-cio.com.

For a full list of social media cookies and how we use them, visit our Cookie Policy

Browse categories