Low FODMAP Chicken and Rice Noodle Salad

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Serves 2
Preparation time: 10 minutes
Cooking time: 20 minutes

250g cooked chicken
100g bean sprouts
1 carrot
4 radishes
1/4 cucumber
80g dried rice noodles
2 tbsp chopped mint
2 tbsp chopped coriander
1 tbsp fish sauce
3 tbsp lime juice
1 tbsp soy sauce
1 tbsp brown sugar
1/2 red chilli (optional)
1 tbsp roasted chopped peanuts

Method 
1. Shred the chicken in to pieces and set aside
2. Peel and cut the carrot into small strips. Cut the cucumber in half, spoon out the seeds and cut into 1/2 cm slices. Slice the radishes and finely chop the chilli, set aside.
3. Make the dressing. Mix together the lime juice, fish sauce, soy sauce and brown sugar. Add the mint and coriander.
4. Seap the rice noodles in boiling water for 5 minutes (or according to the pack since instructions may vary). Drain and rinse in cold water.
5. In a medium sized bowl add the noodles and half the dressing. Mix together well. Top with the bean sprouts, other vegetables and chicken. Pour over the remaining dressing amnd lightly mix using your hands. Season to taste.
6. Serve the salad with the chopped peanuts on top.

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