Method
- Mix together the vinegar and water to make a dressing.
- Cook rice noodles according to packet instructions, run under cold water to stop the cooking process and drain.
- Combine noodles, lettuce, ½ of the tomatoes, ½ of the dressing and ½ of the coriander. Set aside.
- Heat a non-stick fry pan over a medium heat. Add oil, white parts of spring onions, ginger and garlic and cook for 1 minute.
- Add chicken and chilli flakes (if using) and cook for 6 minutes.
- Add green parts of spring onions, remaining tomatoes and bean sprouts and cook for 1 minute.
- Add the remaining dressing and lemon or lime juice and remove the pan from the heat.
- Divide noodle salad into 4 bowls and top with the chicken mixture.
Last reviewed
