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Serves 4
Delicious, low-fat and easy, this colourful Asian-inspired chicken and noodle salad has it all.
Step 1
Place the water or chicken stock in a medium saucepan and bring to the boil. Add the chicken, cover with a lid and simmer for 5 minutes. Lift out the chicken with a slotted spoon and leave to cool.
Step 2
Return the liquid to the boil, add the noodles and remove from the heat. Leave to soak for about 4 minutes or until tender, and then drain. Cool under the cold tap and place in a mixing bowl.
Step 3
Shred the chicken and add to the noodles with the Chinese cabbage, carrot, cucumber, spring onion, red pepper and herbs.
Step 4
Mix together all the dressing ingredients until the sugar has dissolved and pour over the salad. Toss the salad well and leave for about 30 minutes or more for the dressing to flavour the salad.
Step 5
Just before serving, scatter over the cashews or peanuts.
alli 60 mg capsules are a weight loss aid containing orlistat. For overweight adults with a BMI of 28 or over. Follow a reduced calorie, lower-fat diet. Always read the label.
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Watch step-by-step video recipes by a healthy eating expert
Up to 1 litre water or chicken stock
2 large skinless chicken breasts
150g thin rice noodles
1/2 Chinese leaf/cabbage, finely shredded
1 large carrot, peeled and cut into matchsticks
1/3 cucumber, cut into matchsticks
1 bunch spring onions, sliced into thin strips
1 red pepper, thinly sliced
2 handfuls of coriander leaves, roughly chopped
2 handfuls of mint leaves, roughly chopped
50 roasted unsalted cashews or peanuts, chopped
For the dressing
4 tbsp fresh lime juice
1 tbsp caster sugar
1 tbsp fish sauce
1 long red chilli (about the size of your index finger), deseeded and finely sliced
Per serving
353 kcals
7g fat (1.4g saturated)
