The protein cooking time listed in this recipe has been updated.
As of December 2025, we've revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Serving size
Ingredients
Ingredients
- 2 carrot
-
200g brown rice noodles(Brown Rice Flour, Water)
- 160g mangetout
- 30g cashew nuts (Nuts)
-
4 tsp ginger & garlic paste(Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 600g British Free Range chicken thighs
-
3 tbsp tamari (Soya)(water, soybeans, salt, spirit vinegar)
- 1 handful of fresh coriander
- 25g honey
- 4 spring onion
- 2 unwaxed lime
- 1 chilli
- 1 cucumber
Allergens
Contains:
Nuts, Soya
Nutritional Information
Nutritional Information
| Typical values | per 100g | per portion |
|---|---|---|
| Energy | 140Kcal | 618Kcal |
| 588kJ | 2586kJ | |
| Fat | 6.0g | 26g |
| of which saturates | 1.5g | 6.6g |
| Carbohydrates | 13g | 55g |
| of which sugars | 3.5g | 15g |
| Protein | 9.5g | 42g |
| Salt | 0.55g | 2.4g |
| Fibre | 1.3g | 5.9g |
High protein
7 plants
Low sat fat
Vietnamese-style Free-range Chicken Noodle Salad & Honey Lime Dressing
A vibrant Vietnamese-style noodle salad. Starring tender free-range British chicken thighs, roasted to perfection. Toss with a medley of veg (we are talking bright carrots, cooling cucumber and sweet mangetout) and a oh-so-delicious dressing, infused with tangy lime and sticky honey. Finish with crunchy cahsews and fresh chilli, for a spice kick!
Cooking Instructions
Cooking Instructions
Before you start
- Preheat the oven to 240C / fan 220C / gas mark 9
- Line a baking tray with parchment paper
- Bring a large saucepan filled with salted water to a boil
- Pull out a peeler, a grater, a large frying pan, a large bowl & a sieve
Fry the chicken & prep
- Heat the large frying pan with 2 tsp oil on medium-high heat. Once hot, lay the chicken thighs flat into the pan and cook for 4 mins on each side. Season with salt and pepper
- Meanwhile, zest and halve 1 lime. Peel the carrots into ribbons. Thinly slice the cucumber into 1/2cm half-moons
Boil & roast
- Add the noodles to the saucepan, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
- Transfer the chicken to the lined baking tray. Rub with the lime zest and roast 10 mins, until cooked through. In the final 4 mins, add the cashew nuts to the tray and roast until golden
Make the dressing & soften the mangetout
- Deseed and finely dice the chilli. Slice the spring onions into 3cm pieces. Roughly chop the coriander
- In the large bowl, combine the tamari, honey, ginger & garlic paste, the juice from 1 lime, half the chilli (or to taste) and 1 tbsp oil
- Reheat the frying pan with 1 tsp oil on medium-high heat. Once hot, add the mangetout and spring onion and cook for 3-4 mins, until lightly charred and softened. Season with salt and pepper
Assemble the salad
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Once cooked, thinly slice the chicken
- Add the noodles, carrot, cucumber, sliced chicken, mangetout, spring onion and coriander to the large bowl with the dressing. Toss to coat in the dressing
Plate up
- Serve the salad into bowls. Scatter over the cashew nuts and remaining chilli (for those who'd like it). Garnish with the other lime, cut into wedges
Getting hungry?
Healthy, chef designed meal kits to cook at home.
Looking for more recipe inspiration?
Subscribe to our newsletter and get delicious seasonal inspiration and recipes, plus 25% off your first 4 boxes with us!
By signing up to our mailing list you agree to the terms of our Privacy Policy.