Noodle salad

This makes a perfect lunch to take to work – or for a picnic on a sunny spring day. The veggies aren’t cooked so cut them into nice slender strips.


341 per serving


  • 1 large carrot leaves
  • 1 large courgette
  • ½ red pepper, deseeded
  • 4 spring onions
  • 50g (about 1 nest) noodles
  • ½ tsp sesame oil
  • 1 cooked, skinned chicken breast, shredded or finely sliced into strips
  • leaves from a small bunch of coriander

For the dressing

  • 1 tbsp crunchy peanut butter
  • 1 tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • juice from ½ a lime (and the zest if you like)
  • 1 tsp chilli sauce (optional)
  • ½ tsp honey
  • small piece of fresh root ginger, grated
  • flaked sea saltfreshly ground black pepper


  1. Peel the carrot and cut it and the courgette into matchstick-sized strips. Cut the pepper into thin strips and the spring onions into rounds.

  2. Cook the noodles according to the packet instructions, then rinse them briefly under cold running water. Drain well, then put them in a bowl and toss with the sesame oil. Add the vegetables and toss again lightly to combine.

  3. Whisk the salad dressing ingredients together, then taste and season with salt and pepper if necessary. Pour the dressing over the salad and mix thoroughly until everything is well coated – this is best done with your fingertips or chopsticks. Add the chicken and coriander and the salad is ready to go.