Low-fat chicken and rice noodle salad

Expand your cooking repertoire in the kitchen with this healthy, easy-to-cook chicken noodle salad.

Recipe «Low-fat chicken and rice noodle salad» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 3 chicken breast fillets, Olive oil spray, 200g Chang's rice vermicelli noodles, 2 carrots, cut into thin matchsticks, 2 Lebanese cucumbers, seeded, cut into thin matchsticks , 1 1/2 cups shredded wombok, 1 cup fresh mint leaves, 1 cup fresh coriander leaves , 1 cup beansprouts, trimmed, 1/4 cup sweet chilli sauce, 1 tsp fish sauce, 2 tbsp lime juice, 2 tsp soy sauce, 1 garlic clove, crushed.

Ingredients:

• 3 chicken breast fillets 
• Olive oil spray 
• 200g Chang's rice vermicelli noodles 
• 2 carrots, cut into thin matchsticks 
• 2 Lebanese cucumbers, seeded, cut into thin matchsticks 
• 1 1/2 cups shredded wombok 
• 1 cup fresh mint leaves 
• 1 cup fresh coriander leaves 
• 1 cup beansprouts, trimmed 
• 1/4 cup sweet chilli sauce 
• 1 tsp fish sauce 
• 2 tbsp lime juice 
• 2 tsp soy sauce 
• 1 garlic clove, crushed 

Instructions

1. Spray chicken with oil. Season with salt and pepper. Heat a large non-stick frying pan over medium-high heat. Cook chicken, for 6 to 7 minutes each side, or until browned and cooked through. Transfer to a plate. Cover, set aside for 5 minutes. Thinly slice.
2. Meanwhile, place noodles in a heatproof bowl. Cover with boiling water. Stand for 5 minutes or until tender. Drain.
3. Place chicken, noodles, carrot, cucumber, wombok, mint, coriander and beansprouts in a bowl.
4. Make dressing: Using a fork, whisk sweet chilli sauce, fish sauce, lime juice, soy sauce and garlic in a jug. Season with salt and pepper. Pour dressing over noodle mixture. Toss to combine. Serve.