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Bang bang chicken noodle salad
Fruit and vegetables
2
garlic
cloves, finely grated or crushed
1 thumb-sized piece fresh root
ginger
, grated
1
orange
, zest and juice
1
carrot
, peeled and grated
½
cucumber
, finely sliced
4
spring onions
, shredded
160g/5¾oz
sugar-snap peas
, halved
1 red
pepper
, seeds removed, finely sliced
1
Little Gem lettuce
, finely shredded
1 small bunch
fresh coriander
, stems finely chopped and leaves roughly chopped
2 tbsp shredded
mint
leaves
1 red
chilli
, finely sliced
2
limes
, halved
Tins, packets and jars
200g/7oz vermicelli
rice noodles
60g/2¼oz no added salt or sugar
peanut butter
1 tbsp sweet
chilli sauce
Cooking ingredients
2 tsp reduced-salt
soy sauce
(gluten-free if required)
1 tbsp toasted
sesame oil
1 tbsp toasted
sesame seeds
Other
300g/10½oz leftover
roast chicken
, cut into strips
Back to recipe
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