Thai noodle salad

Leftover chicken, turkey or even freshly grilled steak or prawns this zesty salad hits the spot every time and is something different to your typical turkey curry!!

200g rice noodles (soaked)

3 large spring onions (shredded)

1 large shredded carrot ( grate, shredded or peeled works)

1/4 cucumber (deseeded and sliced)

100g green beans (cut in half and blanched)

1 tsp brown sugar and ginger, fish sauce, juice of half a lime & 1 tbsp sweet chilli sauce(mixed to make the dressing)

200-300g prawns or leftover chicken/turkey or 1 large steak sliced/shredded

1. Soak the rice noodles according to packet instruction then rinse and dry and add to a large bowl.

2. Add half the dressing and coat the noodles in it.

3. Add the vegetables to the bowl and carefully toss and add to a serving bowl.

4. Top with your chosen meat and pour over the rest of the dressing. (This is nice with a sprinkle of coriander)

This is a light and refreshing way to use leftover meat or spread steak a long way. 

Love Emily x


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