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Quick chicken noodles

Name: Quick chicken noodles
Prep time: 25 min
Total time: 25 min
Yield: Serves 4
Cuisine: Thai recipes
Ingredients: 4 free-range boneless, skinless chicken thighs; 200g vermicelli rice noodles; Rapeseed oil for frying; 2 large carrots; 2 cucumbers; For the dressing; 2 garlic cloves; 1 red chilli; 2 tbsp fish sauce; 4-5 tsp caster sugar; 1-2 limes; To serve (optional); Fresh herbs; Peanuts; 2 chopped spring onions

Published: 13 Jul 18
Updated: 18 Mar 24

This chicken noodle salad recipe with carrots, cucumber and a lime and chilli dressing has colour, crunch and punch. This version uses rice noodles, and we also have a version with egg noodles, if you prefer.

Easy
January 2015

Test kitchen approved

Serves 4
Hands-on time 25 min

Nutrition: per serving

Calories: 407kcals
Fat: 8.2g (1.4g saturated)
Protein: 22.1g
Carbohydrates: 57.6g (17.6g sugars)
Fibre: 3.8g
Salt: 1.9g

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Ingredients

4 free-range boneless, skinless chicken thighs
200g vermicelli rice noodles
Rapeseed oil for frying
2 large carrots
2 cucumbers

For the dressing

2 garlic cloves
1 red chilli
2 tbsp fish sauce
4-5 tsp caster sugar
1-2 limes

To serve (optional)

Fresh herbs
Peanuts
2 chopped spring onions

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Method

For the dressing, finely chop the garlic and chilli and mix in a bowl with the fish sauce and 1 tsp sugar. Put the chicken in a bowl and pour over half the dressing. Reserve the rest.æ
Add 2 tbsp lime juice and 3-4 tsp sugar, to taste, to the reserved dressing.æ
Cook the noodles according to the pack instructions. Drain and rinse under warm water.æ

Heat a splash of oil in a pan over a high heat. Shake excess marinade from the chicken and fry for 3-4 minutes on each side until cooked through.æ
Slice the veg into ribbons with a peeler. Put the noodles in a bowl and toss with the veg ribbons and reserved dressing.æ
Slice the chicken into strips. Toss with the noodle salad, scatter over the extras (if using) and serve.