Asian noodles

Serves 4


  • Juice of 2 limes
  • 2 tbsp red wine vinegar
  • 150ml vegetable oil
  • 1 red chilli, deseeded and chopped
  • 4 large garlic cloves, crushed
  • 2 tbsp fresh ginger, peeled and grated
  • A small handful of fresh basil, chopped
  • A small handful of fresh mint, chopped
  • A handful of fresh coriander, chopped
  • 2 tbsp honey
  • 2 chicken breasts fillets
  • 400g rice noodles
  • 1 cucumber, peeled, deseed and sliced
  • 1 small red pepper, deseeded and chopped
  • 2 large carrots, peeled and grated


  1. Combine the first 10 ingredients in a food processor and purée until smooth.
  2. Add half to a sealable plastic bag with the chicken, mixing to coat. Refrigerate for at least one hour.
  3. Heat a grill pan to a medium-high heat. Shake any excess marinade off the chicken and cook for 5-6 minutes per side until cooked through.
  4. Meanwhile, cook the rice noodles according to the package instructions. Drain and rinse with cold water.
  5. Slice the chicken. In a large bowl, toss the noodles with the vegetables, sliced chicken and remaining marinade. Serve chilled or at room temperature.


Nutritional information:

Per serving: 633kcals, 40.1g fat (8.2g saturated), 47.3g carbs, 13.4g sugars, 22.4g protein, 4.2g fibre, 0.105g sodium