Fast, easy and full of interesting flavours!
Preparation time: 10 minutes
Cooking time: 4 minutes
2 nests of fine noodles
100g Chinese cabbage, shredded
8-10 radish, sliced
4 spring onions, finely sliced
A few fine slices fresh red chilli (optional)
180g Picota cherries, halved and pitted
200g cooked chicken breast, torn into pieces
Juice of 1 lime
2tbsp toasted sesame oil
1tsp freshly grated root ginger
1tsp soy sauce
30g cashew nuts
2tsp sesame seeds
Lime wedges, to serve
1 Cook the noodles according to pack instructions (usually simmer for 3-4 minutes). Drain and rinse with cold water.
2 Combine the noodles, Chinese cabbage, radish, spring onions, Picota cherries and red chilli (if using). Share between two serving plates or bowls and arrange the chicken on top.
3 Make the dressing by mixing together the lime juice, sesame oil, ginger and soy sauce. Toast the cashew nuts and sesame seeds in a dry frying pan for 1-2 minutes.
4 Serve, sprinkled with the dressing and scattered with the nuts and seeds, with lime wedges to garnish.
Cook’s tip: Use olive oil if you don’t have any sesame oil.
|Per 100g (recipe)||Per serving
|RI (%) per 100g (recipe)||RI (%) per serving|
|Of which saturates||1g||4.4g||5%||22%|
|Of which Sugars||2.8g||12g||3%||13%|
- 02 Jul 2019