Bangkok Chicken and Noodle Salad

Bangkok Chicken and Noodle Salad

Combining our free-range chicken with a selection of spring onion, pepper sesame and chilli topped with fresh coriander our Bangkok chicken noodle dish will be hard to beat at lunchtime – providing you with good protein, low fat, healthy spices – a definite winner!

How To Make Bangkok Chicken & Noodle Recipe

Serves: 10

Nutritional Information

Nutrition
Typical values as prepared Per 100g Per Portion
Energy kJ3541,875
Energy kcal84448
Fat0.9g4.8g
  - of which saturates0.2g1.3g
  - monosaturates0.4g2.1g
  - polyunsaturates0.3g1.5g
Carbohydrates8.5g44.9g
  - of which sugars4.5g23.9g
Fibre0.9g5g
Protein10.1g53.7g
Salt0.7g3.5g

Allergens

Soya
Sesame

Ingredients

  • 1g Chicken Breast
  • 951.35g Red Pepper (weight)
  • 951.35g Cooking Yellow Pepper
  • 792.79g Rice Noodles
  • 507.39ml Sweet Chilli Sauce
  • 237.84g Baby Corn
  • 158.56g Spring Onions (weight)
  • 63.42g Fresh Coriander
  • 47.57ml Tamari
  • 31.71g ginger puree
  • 21.45g Sesame Seeds

Cooking Instructions

1. 2. Cook spring onion, peppers and carrots in a little water - not for too long, keep some crunch 3. Cook the baby corn, fresh coriander, ginger and sweet chilli sauce 4. Mix it with the noodles