A simple hot sweet and sour dressing instantly transforms leftover cooked chicken into delicious Vietnamese chicken noodles.
SERVES 4 – PREP 10 MINS – COOK 15 MINS
2 tbsp sweet chilli dipping sauce
Grated zest and juice of 1 lime, plus wedges to serve
300g Thai rice noodles
1 tbsp olive oil
2 tbsp Thai fish sauce
2 tbsp soy sauce
2 tbsp sesame oil
1 red chilli, cut into fine strips
1/2 cucumber, deseeded and cut into chunks
1/2 bunch spring onions, sliced
Large handful of fresh coriander leaves
1 Put chicken in a bowl with the sweet chilli sauce and lime zest, then set aside for 10 mins.
2 Cook noodles according to pack instructions, rinse then put in a large bowl.
3 Heat oil in a pan over a medium heat and fry turkey for 3 mins, turning, until cooked through. Set aside
4 Mix lime juice, fish sauce, soy sauce and sesame oil together, then pour over the noodles. Add the cooked turkey to the bowl with the chilli, cucumber, spring onions and coriander, then toss together and serve with lime wedges.
Per serving: 492 cals, 10g fat (1.7g saturated), 67g carbs