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Vietnamese chicken & mango salad

Serves:

2

Cook Time:

15

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Notes

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Ingredients

  • Vegetable oil/light olive oil for frying

  • 4 chicken thigh fillets

  • 2 fine egg noodle nests

  • 1 clove garlic, crushed

  • 2cm ginger, grated

  • 1 tsp. Sriracha

  • 1 tbsp. rice vinegar

  • 1 tbsp. soy sauce

  • 3 tbsp. vegetable oil

  • 1 Little Gem lettuce, leaves shredded

  • 1/2 mango, chopped

  • 1/2 red chilli, finely chopped

  • 2 tbsp. chopped mint

  • Small handful coriander, finely chopped

Method

  1. Heat a drizzle of oil in a large frying pan and add the chicken thigh fillets with a pinch of salt. Cook for 10-12 minutes, turning occasionally, until golden, cooked through and crispy.

  2. Add the noodles to a bowl and cover with boiling water. Set aside for 4 minutes, or until softened, and drain.

  3. To make the dressing, combine the garlic, ginger, Sriracha, rice vinegar, soy sauce and vegetable oil.

  4. Combine the mango, drained noodles, lettuce, most of the chilli and the dressing.

  5. Once the chicken has cooked, shred it with two forks.

  6. Serve the chicken on top of the noodle salad and garnish with the remaining chilli, coriander and mint.

Nutrition

kcal

604

fat

28

sat fat

4.8

carbs

56.6

sugars

12.9

fibre

4.6

protein

29.4

salt

0.6

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