300gm cooked chicken breast, shredded or sliced
200gm egg noodles
1 red pepper, sliced
1 small cucumber, sliced lengthways (use a potato peeler)
3 large carrots, coarsely grated
200gm rocket, spinach and watercress leaves, roughly chopped
For the dressing:
1 Tblsp fish sauce
1 Tblsp light soy sauce
1 – 2 Tblsp lemon juice
1 – 2 garlic cloves, crushed
½ - 1 tsp crushed fresh ginger
Method
Break up the noodles into a bowl.
Pour in sufficient boiling water to just cover.
Allow to stand for 5 minutes.
Test for doneness, then drain and rinse with cold water.
Make the dressing by combining all the dressing ingredients.
Set aside.
Once the noodles are cool, add the remaining ingredients and toss well.
Pile onto 4 dinner plates or bowls, with the dressing on the side.
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