Warm Thai chicken & noodle salad

• large skinless chicken breasts↗2
• dried medium egg noodles↗175g g
• greens, such as Chinese leaf↗2 good handfuls of

  finely shredded

• carrots↗2

  cut into thin strips

• spring onions↗8

  finely sliced

• red pepper↗1

  seeded and finely sliced

• fresh coriandera handful of

  leaves

• red chilli↗1

  seeded and finely chopped

• garlic cloves↗2

  finely chopped

• root ginger↗1 tbsp tbsp

  finely chopped

• soy sauce↗2 tbsp tbsp
• lime↗juice of 1

  juice of 1

• olive oil↗2 tbsp tbsp

Step-by-step instructions

1. 1

   Preheat the grill to high. Put the chicken on a baking tray and grill for 10-12 minutes without turning, until cooked through.

2. 2

   Meanwhile, cook the noodles according to instructions. Drain and run cold water through to stop them sticking together.

3. 3

   Mix the vegetables in a bowl. Thinly slice the chicken and add to the bowl, along with the noodles and coriander leaves.

4. 4

   Mix the dressing ingredients together with 2 tablespoons water, pour over the salad and toss well. Serve straight away.