Asian-salad

Asian fusion rice noodle salad

Sweet and sour chicken with a kick of chilli, oodles of noodles and crunchy veg

By , 22 March 2018

(18 votes)

Asian fusion rice noodle salad
  • 20 Mins

  • Serves: 4

  • Price: 98p per serving

Nutritional Info
Each 304g serving contains
  • Energy

    1692KJ

    404KCAL

    20%
  • Fat

    7.0g

    low

    10%
  • Saturates

    1.2g

    low

    6%
  • Sugars

    5.5g

    low

    6%
  • Salt

    0.46g

    low

    8%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 556kJ/133kcal.
Ingredients
  • 200g rice noodles
  • 300g cooked chicken breast, sliced
  • 100g frozen edamame beans, thawed
  • 2 carrots, sliced into ribbons with a peeler
  • 2 spring onions, shredded
  • 100g radishes, sliced
  • 1 red chilli, thinly sliced
  • 2tsp sesame oil
  • 3tbsp orange juice
  • 1tbsp white wine vinegar
  • 2tsp reduced-salt soy sauce
  • 15g coriander
  • 1tsp sesame seeds
Method
  • Soak the rice noodles in 1L boiling water for 8-10 minutes until tender. Drain well.

  • Layer the noodles with the chicken and the veg ingredients in a large jar.

  • For the dressing, mix together the sesame oil, orange juice, vinegar and soy sauce in a bowl.

  • Drizzle over the salad and shake the jar with the lid on. Sprinkle with the coriander and sesame seeds to serve.