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Use leftover soy, honey chicken and marinade in this recipe and enjoy a veg-packed noodle salad as a vibrant lunch or light dinner. You won't be disappointed! See method
of the reference intake Carbohydrate 59.1g Protein 38.9g Fibre 6g
1. Cook the noodles to pack instructions, adding the sugarsnaps and corn for the last 3 mins. Drain, then mix with a little of the reserved chicken marinade.
2. Mix the sesame oil, peanut butter, lime juice, honey and soy sauce together with the remaining marinade from the chicken until smooth. Heat in the microwave for 20 secs for a warm dressing, if you like.
3. Mix the cabbage, carrot and pepper with the noodles, sugarsnaps, baby corn and most of the shredded chicken. Divide between plates, top with the remaining chicken and drizzle with dressing to serve.
Time-saving tip: Save time by swapping the fresh veg for a 320g pack of vegetable stir-fry mix.
See more Chicken 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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