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Vietnamese-style Chicken Salad with Brown Rice Noodles & Lime Sesame Dressing
We add Vietnamese-inspired freshness to brown rice noodles by tossing in carrot ribbons and fragrant chopped herbs. Drizzle with a lime sesame dressing. The highlight? Juicy free-range British chicken thighs, pan-fried until golden.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 1 tsp sesame seeds (Sesame)
- 2 carrot
- 1 handful of fresh coriander
- 1 handful of fresh mint
- 2 spring onion
- 1 midi cucumber
- 100g brown rice noodles (Brown Rice Flour, Water)
- 300g British Free Range chicken thighs
- 1 tbsp sesame oil (Sesame)
- 25g honey (use half)
- 2 tbsp tamari (Soya) (water, soybeans, salt, spirit vinegar)
- 1 unwaxed lime
- 1 chilli
Nutritional Information
Calories: 656
Protein: 39g
Carbs: 57g
Fat: 31g
Ingredients
- 1 tsp sesame seeds (use half) (Sesame)
- 25g honey (use a quarter)
- 2 carrot
- 1 midi cucumber (use half)
- 2 tbsp tamari (use half) (Soya) (water, soybeans, salt, spirit vinegar)
- 1 chilli (use a quarter)
- 1 handful of fresh mint (use half)
- 2 spring onion
- 1 handful of fresh coriander (use half)
- 100g brown rice noodles (use half) (Brown Rice Flour, Water)
- 1 unwaxed lime (use half)
- 150g British Free Range chicken thighs
- 1 tbsp sesame oil (use half) (Sesame)
Nutritional Information
Calories: 709
Protein: 40g
Carbs: 69g
Fat: 31g
Vietnamese-style Chicken Salad with Brown Rice Noodles & Lime Sesame Dressing
We add Vietnamese-inspired freshness to brown rice noodles by tossing in carrot ribbons and fragrant chopped herbs. Drizzle with a lime sesame dressing. The highlight? Juicy free-range British chicken thighs, pan-fried until golden.
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Cooking Instructions
Before you start
- Pull out a large frying pan, a medium saucepan, a large bowl, a small bowl, a peeler or julienne peeler & a sieve
Make the dressing
- Deseed and finely dice half the chilli, then thinly slice the remaining
- To the small bowl, add the diced chilli (for those who'd like the heat), tamari, half the sesame oil, the half pack of honey and the juice from half the lime. Mix and set aside
Get sizzlin'
- Heat the large frying pan with 1 tbsp oil on medium-high heat
- Season the chicken thighs with salt and pepper. Once the pan is hot, lay the chicken thighs flat into the pan and cook for 8 mins on one side, then flip and cook for 9 mins on the other, until golden and cooked through. Season with salt and pepper
Boil the noodles
- Bring the medium saucepan filled with salted water to a boil. Once boiling, add the noodles, gently separate with a fork and boil for 3-4 mins, until cooked. Drain, then rinse under cold water
Build the salad
- Thinly slice the cucumber into 1/2cm half-moons. Thinly slice the spring onions. Pick the mint leaves from the stalks and roughly chop, along with the coriander. Peel the carrots into ribbons, then slice into long, thin strips (use a julienne peeler or spiralizer if you have one)
- Add all to the large bowl, along with the cooked noodles, the remaining sesame oil, half the sesame seeds and half the dressing. Mix to combine and season to taste
Plate up
- Check your chicken is cooked through by inserting a skewer into the thickest part of the meat; the juices should run clear
- Thinly slice the chicken
- Share the noodle salad between bowls, topped with the sliced chicken. Garnish with the sliced chilli (for those who'd like the heat) and the remaining sesame seeds. Drizzle over the remaining dressing and finish with a squeeze of lime juice
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