Salad dishes

Lunchdish

Recipe from Rachel Allen.

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Recipe from Thailand for 4 persons

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Ingredients

375g dried rice noodles, or glass noodles
3 boneless, skinless chicken breasts, cooked on a griddle until tender and shredded
1 handful mint leaves, shredded
75g Carrots, grated
50 gr beansprouts, rinsed with hot water
3 tbsp toasted sesame seeds

For the dressing
1 red chilli, seeds removed and chopped
2 tbsp Sugar
3 tbsp strained lime juice
3 tbsp Fish Sauce
3 tbsp toasted cashew nuts, roughly chopped

Preparation

Place the noodles into a bowl, cover with boiling water and leave to sit for 3-5 minutes before draining. Toss the chicken with the mint, carrots, beansprouts, sesame seeds and noodles.

Mix the ingredients for the dressing together and pour over the salad. Sprinkle with toasted cashew nuts before serving.

Nice on a hot summer dag.

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