Warm Thai chicken & noodle salad

A low fat, oriental-inspired salad – ideal for when you’re in a real rush

  • Prep:35 mins
    Cook:20 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 336
  • fat 10g
  • saturates 1g
  • carbs 40g
  • sugars 0g
  • fibre 2g
  • protein 24g
  • salt 1.7g


  • 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


  1. Preheat the grill to high. Put the chicken on a baking tray and grill for 10-12 minutes without turning, until cooked through.

  2. Meanwhile, cook the noodles according to instructions. Drain and run cold water through to stop them sticking together.

  3. Mix the vegetables in a bowl. Thinly slice the chicken and add to the bowl, along with the noodles and coriander leaves.

  4. Mix the dressing ingredients together with 2 tablespoons water, pour over the salad and toss well. Serve straight away.

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