Today we have a recipe from the lovely Lucy Neuburger, and it’s just the thing for a hot day. Over to Lucy:
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Serves a very greedy 1 person, though can easily be multiplied
For the salad
A handful of leftover roast chicken, sliced or shredded
1 shallot, finely chopped
1/4 of a cucumber, peeled into ribbons
1 small carrot peeled into ribbons
1 red chilli sliced thinly (I tend to add more, but I like my spice)
1 nest of dry noodles
For the dressing
Juice of 1 lime
Splash of fish sauce (or soy sauce if you prefer)
1 teaspoon of brown sugar
Mint, coriander and a few roasted peanuts to garnish
Method:
Could not be easier!
1) Cook noodles according to packet instructions, drain, run under cold water and set aside.
2) Combine all the salad ingredients along with the noodles in a large bowl.
3) Mix the dressing in a mug or small jug and add into bowl, mixing everything together until well combined.
4) Serve garnished with chopped mint, coriander and a few peanuts.
This looks delicious. Do you not put any oil in the dressing at all? I suppose the chicken should add a little greasiness?
thelittleloaf – It is my recipe and the dressing does not require any oil at all. However, if you are missing it, try a little groundnut oil as it is tasteless and often used in Asian cookery! Hope this helps 🙂
so delicious!… perfection for late summer evenings x
Could have had this last night with my left over roast chicken from Sunday – if only I had opened your blog earlier! Still on the list for next week – love asian themed dressings.