This fresh tasting super-quick salad is full of Thai flavours like sweet chilli, peanuts, lime and coriander – and it's 2 of your 5 a day!
Percentages are based on an adult's daily intake
|Typical Values||per 100g||per serving|
of which saturates
of which sugars
|Fibre||1.6 g||6.6 g|
|Protein||11.2 g||46 g|
|Salt||0.48 g||1.98 g|
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Before you begin...
Get all your ingredients and equipment ready
Skim through these steps
Wash your fruit and veg
Note: Please make sure you cook your chicken thoroughly (until there’s no pink meat and it’s piping hot!) as cooking equipment varies
Now, let's get started!
Boil a kettle
Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat
Once hot, add the diced chicken with a pinch of salt and the ginger & garlic paste and cook for 5-6 min or until the chicken is cooked through (no pink meat!)
Meanwhile, add the fine egg noodles to a pot and cover with boiled water until fully submerged
Bring to the boil over a high heat and cook for 4-5 min or until tender with a slight bite
Once cooked, drain and rinse under cold water then set aside until they're completely drained
Cut the yellow pepper[s] in half (scrape the seeds and pith out with a teaspoon) then cut into thin strips
Shred the little gem lettuce[s]
Add both to a large bowl
Slice the red chilli[es] finely
Tip: Deseed them if you can't handle the heat!
Add the chilli jam, soy sauce and Sriracha (can't handle the heat? Go easy!) with 2 tbsp [4 tbsp] vegetable oil to a small bowl and give everything a good mix up – this is your sweet chilli dressing
Add the drained noodles to the bowl with the sliced peppers and shredded lettuce and give everything a good mix up– this is your noodle salad
Divide the noodle salad between your bowls and top with the cooked chicken and sweet chilli dressing
Sprinkle over the sliced red chillies (can't handle the heat? Go easy!) and roasted peanuts
Tear over the coriander and mint leaves