Chicken and mango rice noodle salad

    20 min

    Wagamama-stye salad - well suited as an informal meal!

    Dorset, England, UK
    2 people made this

    Serves: 2 

    • 100g French Beans, trimmed, 4cm length
    • 1 red pepper, deseeded, thinly sliced
    • 2 skinless, boneless chicken breasts
    • 100g rice noodles
    • juice of 2 limes
    • 2 teaspoons light soft brown sugar
    • 2 tablespoons soy sauce
    • 50g fresh mango, cut into 1 cm cubes
    • small bunch of mint, leaves picked and roughly chopped
    • 60g roasted, salted peanuts, roughly chopped
    • salt and white pepper

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Large pan of salted water to the boil, cook beans for 4 minutes, add red pepper and return to boil. Lift out immediately and refresh under cold water. Drain and set aside.
    2. Slide chicken breasts itno the sae water, reduce heat and simmer for 8 minutes or until cooked. Remove chicken and allow to cool. Slice into bite-sized pieces.
    3. Add noodles to boiling water and cook according to instructions, drain and refresh under cold water
    4. In a large bowl, whisk together lime juice, suger until dissolved, then add the soy sauce. stir in vegetables, noodles, chicken, mango and mint.
    5. Season with salt and pepper and toss everything lightly to dress all the ingredients. Taste and adjust the seasoning as required.
    6. Serve with the peanuts scattered over the top.


    Fresh coriander instead of the mint worked really well!

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    20 min  -  13 Nov 2012