Ingredients
Ingredients
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
Direction
Preheat the grill to high. Put the chicken on a baking tray and grill for 10-12 minutes without turning, until cooked through. Meanwhile, cook the noodles according to instructions. Drain and run cold water through to stop them sticking together. Mix the vegetables in a bowl. Thinly slice the chicken and add to the bowl, along with the noodles and coriander leaves. Mix the dressing ingredients together with 2 tablespoons water, pour over the salad and toss well. Serve straight away.
