Fennel, Mint and Clementine Salad

• flat rice noodles↗75g g
• granulated sugar↗½ tsp tsp
• garlic clove↗1

  finely chopped

• lime juice↗1 tbsp tbsp
• fish sauce↗2 tsp tsp
• rapeseed oil↗1½ tbsp tbsp
• red chili↗1

  finely chopped

• small fennel bulb1

  finely chopped

• mint leaves

  coarsely chopped

• clementines↗2

  sectioned

• boiled chicken breasts2

  shredded

Step-by-step instructions

1. 1

   Cook the noodles according to the package instructions, then drain, rinse under cold water and let them drain again. In a large bowl combine the sugar, garlic, lime juice, fish sauce, oil and chili. Season to taste and add a little more of whatever you think is needed — it should be salty, sweet, hot and sour. Add the fennel, mint, clementines and noodles, then toss. Add the shredded chicken. Store in the refrigerator for up to one day.