Recipe: Slimming World Spicy Chicken Noodle Salad

A delicious oriental salad made with succulent stir-fried chicken. Served warm or at room temperature, it makes a wonderful light lunch.

Ingredients

• 350g skinned, boned chicken breasts, cut in thin strips
• Juice of 1 lemon or lime
• ½ tsp ground coriander
• Pinch of chinese five-spice powder
• 1 garlic clove, crushed
• 110g dried egg noodles
• 1 tsp sesame oil
• 110g mangetout
• 1 red pepper, deseeded and thinly sliced
• 1 red chilli, deseeded and finely chopped
• 1 x 2½ cm piece fresh root ginger, peeled and chopped
• 2 tbsp soy sauce
• Salt and freshly ground black pepper
• Torn fresh coriander leaves, to garnish

Method

1. Put the strips of chicken in a bowl with the lemon or lime juice, ground coriander, five-spice powder and garlic. Stir well to coat the chicken and set aside for 5 minutes to marinate.

2. Cook the egg noodles in boiling water, according to the packet instructions, until cooked and tender. Drain well.

3. Meanwhile, heat the sesame oil in a wok or frying pan and stir-fry the chicken strips, mangetout, red pepper, chilli and ginger for 3-4 minutes, until the chicken is cooked and crisp.

4. Stir in the soy sauce and the drained egg noodles. Toss well together and season to taste with salt and pepper. Cool a little before serving the salad garnished with coriander.