Spice things up with this wonderful Asian-inspired sesame, chilli and ginger chicken noodle salad. Bursting full of fresh vegetables, fragrant herbs and leftover cooked roast chicken.
- For the salad, cook the noodles according to the packet instructions, then drain and refresh under cold running water and tip into a large bowl. Add the chicken, cucumber, carrot, beansprouts, basil, mint and sesame seeds, and stir together.
- For the dressing, thinly slice a little of the red chilli, for garnish, and finely chop the rest. Mix the chopped chilli, reserving the garnish, with the rest of the ingredients, then pour over the salad and mix well.
- Scatter with the mint sprigs and sliced red chilli, and serve with the lime wedges to squeeze over.
Tip: It is best to make this salad the day you are going to serve it. Otherwise, make the salad and the dressing, then toss together just before serving.
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