Bangkok Chicken and Noodle Salad
Combining our free-range chicken with a selection of spring onion, pepper sesame and chilli topped with fresh coriander our Bangkok chicken noodle dish will be hard to beat at lunchtime – providing you with good protein, low fat, healthy spices – a definite winner!
How To Make Bangkok Chicken & Noodle - 450 Recipe
Serves: 10
Nutritional Information
| Nutrition | ||
|---|---|---|
| Typical values as prepared | Per 100g | Per Portion |
| Energy kJ | 393 | 1,833 |
| Energy kcal | 94 | 438 |
| Fat | 1g | 4.8g |
| - of which saturates | 0.3g | 1.3g |
| - monosaturates | 0.4g | 2.1g |
| - polyunsaturates | 0.3g | 1.5g |
| Carbohydrates | 9g | 42.1g |
| - of which sugars | 5.1g | 23.8g |
| Fibre | 1.1g | 5g |
| Protein | 11.6g | 54.3g |
| Salt | 0.7g | 3.5g |
Allergens
Soya
Sesame
Ingredients
- 1g Chicken Breast
- 951.35g Red Pepper
- 951.35g Cooking Yellow Pepper
- 507.39ml Sweet Chilli Sauce
- 237.84g Baby Corn
- 200g Rice Noodles
- 158.56g Spring Onions (weight)
- 47.57ml Tamari
- 31.71g ginger puree
- 21.45g Sesame Seeds
- 20g Fresh Coriander