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Crunchy chicken noodle bowls recipe

Crunchy chicken noodle bowls recipe

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Created by The Tesco Real Food team

These fresh and fragrant noodle bowls make a satisfying lunch but could work equally well as an evening meal. Brimming with sweet, spicy and aromatic flavours, yet thrown together in 10 minutes, they're the ultimate healthy fast food! See method

Ingredients

  • 2 tsp caster sugar
  • 3 tsp fish sauce
  • 3 tsp lime juice
  • ½ red chilli, deseeded and finely chopped
  • 10g fresh coriander, stalks finely chopped (reserve the leaves)
  • 1 tbsp sesame oil​
  • ½ x 225g pack rice vermicelli noodles
  • 128g pack sweet crisp salad
  • 100g radishes, trimmed and sliced
  • 160g pack sweet chilli roast chicken slices
  • 1 small avocado, chopped
2 of your 5-a-day and high in protein

Each serving contains

  • Energy

    2240kj
    533kcal     27%

  • Fat

    21g 30%

  • Saturates

    5g 23%

  • Sugars

    8g 9%

  • Salt

    1.6g 27%

of the reference intake
Carbohydrate 56.6g Protein 20.9g Fibre 5.1g

Method

  1. Make the dressing: dissolve the caster sugar in 4 tsp warm water. Stir in the fish sauce, lime juice, red chilli, chopped coriander and sesame oil. Adjust any of the ingredients to your taste; set aside.
  2. Prepare the rice vermicelli noodles to pack instructions. Run under cold water and set aside to cool.
  3. Tip the salad into a bowl along with the radishes and cooked noodles. Chop the roast chicken slices into pieces and add. Pour in the dressing and most of the coriander leaves; toss to coat. Top with the avocado and the remaining coriander to serve.

See more Noodle recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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