Chicken noodle salad

• thin rice noodle (pack)↗250g g
• cooked skinless chicken breasts↗2

  shredded

• cucumber

  halved and sliced

• spring onions↗3

  sliced

• red chilli↗1

  finely chopped

• soy or fish sauce↗ tbsp

  ½

• zest and juice 1 lime
• sugar↗ tsp
• mint↗20g g

  leaves only, roughly chopped

Step-by-step instructions

1. 1

   Soak the noodles for 5 mins in boiling water or according to pack instructions, until softened. Drain, then cool under a running tap. Drain again well, then tip into a large bowl along with the chicken, cucumber, spring onions and chilli.

2. 2

   Mix together the soy or fish sauce, lime zest and juice and sugar, then pour over the noodles. Toss through the mint leaves and serve.