Fried rice noodles with stir-fried chicken and lemon-lime dressing

  • serves 4

Crisp-fried rice noodles and baby gem lettuce lend the crunch factor to this salad and add to the beautiful presentation. The chicken is mixed with the sweet-and-sharp dressing and tossed with coriander to create a real zesty buzz of flavour. You can use minced pork instead of chicken.



  • vegetable oil for frying
  • thin rice noodles 50g
  • skinless chicken breasts 4
  • red onion 1, finely chopped
  • root ginger grated to make 3 tbsp
  • red chillies 2, seeded and chopped
  • coriander a small bunch, chopped
  • baby gem lettuce 4, leaves separated
  • lime juice 4 tbsp
  • lemon juice 4 tbsp
  • fish sauce 3 tbsp
  • soft brown sugar 3 tbsp
  • garlic 1 clove, chopped


  • Step 1

    Fill a wok or medium pan to no more than ⅓ full with oil and heat. A noodle will sizzle up immediately when hot enough. Fry all of the noodles in batches, scoop out with a wire or slotted spoon and drain on paper towel.

  • Step 2

    Put the chicken breasts in a food processor and pulse until minced. Discard most of the oil from the wok except for 3 tbsp then put over a medium-high heat until almost smoking. Cook the chicken until browned, breaking it up thoroughly. If the chicken throws off too much liquid, spoon it out. Transfer to a bowl and add the onion, ginger, and chillies and toss well.

  • Step 3

    Combine the dressing ingredients in a small bowl and mix well. Toss the chicken with the dressing and sprinkle the coriander over.

  • Step 4

    Arrange the lettuce leaves on 4 plates. Just before serving, spoon the fried noodles and chicken salad onto each.

Nutritional Information

  • Kcals 363
  • Carbs 20.5g
  • Protein 36.9g
  • Fat 15.4g
  • Salt 2.44g
  • Saturates 2.1g
  • Fibre 1.2g