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Food and Nutrition

Warm Thai Chicken Salad

Serves 4
Prep time: 5 minutes
Cook time: 5-10 minutes
Cost: £1.07 per person

400g chicken breast, cut into 1cm slices
1 tsp Thai green curry paste
3 tbsp Cold Pressed Rapeseed Oil
200g medium egg noodles
300g beansprouts
Zest and juice of 1 large lime

Mix the chicken with the Thai curry paste.

Heat 1 tbsp oil in a large frying pan and fry the chicken for 5 minutes until golden and cooked throughout.

Meanwhile, cook the egg noodles according to pack instructions, drain and run under cold water to cool.  Stir the beansprouts into the noodles.  Mix the lime zest and juice with the remaining oil, season.  Toss into the noodles.

Serve the noodles topped with the chicken.  Garnish with coriander and lime wedges.

Nutritional Analysis
Per serving
404 kcals
32g protein
14g fat of which 2g saturates
39g carbohydrate of which 3g sugars
3g dietary fibre
0.4g salt