White chicken chilli
Use your slow cooker to make this alternative take on traditional chilli, featuring chicken and white beans. Enjoy with rice, lime wedges and tortilla chips
Peanut & herb noodle salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 2 nests of rice vermicelli noodles
- small bunch of mintleaves picked and finely chopped
- small bunch of corianderfinely chopped
- small bunch of basilleaves picked and finely chopped
- 2 limeszested and juiced
- 1 tbsp sweet chilli sauceor jam, plus extra to serve
- 1 tbsp neutral-tasting oil
- 1 tbsp soy sauce
- 1 cucumbercut into 2cm chunks
- 1 carrotpeeled into ribbons using a vegetable peeler
- 100g edamame beans(defrosted if frozen)
- 50g salted peanutsbashed
- sesame seedsfor sprinkling
- 1 tbsp chilli sauceto serve
- 1-2 spring onionssliced, to serve
Nutrition: Per serving
- kcal504
- fat23g
- saturates3g
- carbs48g
- sugars9g
- fibre10ghigh
- protein20g
- salt1.6g
Method
step 1
Cook the rice vermicelli noodles following pack instructions. Drain and rinse under cold running water to cool slightly.
step 2
Combine the herbs, lime zest and juice, the sweet chilli sauce or jam, oil and soy sauce in a bowl. Toss in the noodles, cucumber, carrot and edamame. Top with the peanuts, sesame seeds, chilli sauce and spring onions to serve.
