Crammed full of fresh vegetables, such as pak choi, hearty vermicelli noodles, juicy chicken breasts, and a flavoursome coconut milk dressing, this salad will provide a healthy and light midweek meal option when you're craving something quick and easy.
Once you've prepped all the ingredients, this noodle salad comes together in only 15 minutes and has a wonderful ginger, garlic and chilli sauce that packs a punch.
Feel free to use up any leftover veg in your fridge - especially any wilting vegetables that are going beyond their best!
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Yields:
4 serving(s)
Prep Time:
25 mins
Cook Time:
15 mins
Total Time:
40 mins
Cal/Serv:
360
Ingredients
For the salad
2Tbsp.
vegetable oil
200g
choi sum, tat soi or pak choi, thickly shredded
100g
sugar snap peas, sliced lengthways
200g
cooked vermicelli rice noodles
3
medium skinless chicken breasts, cut into finger-sized strips
2
medium carrots, peeled and cut into matchsticks
small handful each coriander and mint, roughly chopped
2
spring onions, thinly sliced
25g
salted peanuts, roughly chopped
For the dressing
1tsp.
vegetable oil
5
cm piece fresh root ginger, peeled and cut into matchsticks
2
garlic cloves, crushed
1
-2 red chillies, halved, deseeded and thinly sliced
1/2Tbsp.
soy sauce
200ml
light coconut milk
Juice 1/2 lime
Directions
Step 1For the salad, heat 1/2tbsp of the oil in a large, deep non-stick frying pan over medium heat and fry choi sum/tat soi/pak choi and sugar snaps for 3-4min, stirring occasionally, until beginning to wilt. Empty into a large bowl.
Step 2Return pan to heat with 1/2tbsp oil and cook the noodles for 2min, until tender. Add to the greens bowl.
Step 3Return pan to the heat with remaining 1tbsp oil and cook the chicken for 5min until golden and cooked through. Add to the noodle bowl together with the carrots, most of the herbs and spring onions.
Step 4Return pan to low heat and make the dressing. Add the oil and stir in the ginger, garlic and most of the chilli. Fry for 1min until aromatic, then mix in the soy, coconut milk and lime juice and bring just to the boil.
Step 5Mix dressing into salad bowl and toss to coat. Check seasoning. Divide between 4 bowls and garnish with remaining spring onions and herbs, the chilli and peanuts. Serve.
Per Serving:
Calories: 360
Protein: 26g
Total fat: 17g
Saturates: 5g
Carbs: 23g
Total sugars: 6g
Fibre: 4g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
