chicken breast (400g cooked weight, shredded)
rice noodles (240g cooked weight)
papaya, sliced (pepped weight)
mouli peeled and sliced (pepped weight)
cucumber, sliced (200g pepped weight)
carrots, peeled and grated
soy sauce, reduced salt
light brown muscovado sugar
peeled fresh ginger, grated
red chilli, deseeded and finely chopped
Soak the rice noodles in warm water for about 5 minutes or until tender.
Rinse in cold water to prevent sticking, drain and chill.
Whisk all the dressing ingredients together and set aside.
Halve the cucumber and deseed.
In a large salad bowl, combine the noodles, papaya, sliced cucumber and spring onions, bean sprouts, grated carrots and herbs, add the chicken and the dressing and mix well.
Place the noodle mix into the centre of the box so that the entire bottom is covered, garnish with the chillies, spring onions and diced papaya.
Per 451g serving
Reference: Intake of an Average Adult (8400kJ/2000kcal)
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Disclaimer: Some of the food pictures on this website are a representation the actual dish, so if you have any particular allergy issues then please see the allergen list provided with the recipe, or enquire at the point of of purchase.