Serves: 4

Prep: 30 minutes


  • 2 carrots
  • 60g cashew nuts
  • 2 red chillies
  • 500g chicken thighs
  • 1 handful of fresh coriander
  • 2 baby cucumbers
  • 4 cm fresh ginger
  • 2 tbsp honey
  • 2 limes
  • 160g mangetout
  • 160g brown rice noodles
  • 4 spring onions
  • 1 tbsp sesame oil
  • 2 tbsp tamari



Calories: 568

Protein: 36g

Carbs: 55g

Fat: 24g



  1. Preheat the oven to 200C / fan 180C / gas mark 6. Place the chicken on a baking tray and mix with 1/2 tbsp oil, sea salt and black pepper. Bake for 20-25 mins, until cooked through
  2. Add the cashews to the tray for the last 5 mins
  3. Peel the carrots and, using a peeler, slice into long, thin ribbons
  4. Thinly slice the cucumbers diagonally into half-moons. Peel the ginger and grate. Finely chop the chillies (remove the seeds for reduced heat). Slice the spring onions at an angle. Roughly chop the coriander and boil a kettle
  5. Bring a saucepan of lightly salted water to the boil, blanch the mangetout for 1 min, then remove from the water and set aside
  6. Add the noodles to the boiling water, remove from the heat and leave to soak for 7 mins. Drain and rinse in cold water
  7. Mix the sesame oil through the noodles
  8. Slice the mangetout in half lengthways
  9. Meanwhile, make the dressing. To a large bowl add the ginger, chillies (to taste), honey, tamari and juice from the limes. Mix thoroughly
  10. Thinly slice the cooked chicken. Add to the dressing bowl with the carrots, cucumber, mangetout, noodles, half the spring onions and half the coriander. Season with sea salt and black pepper
  11. Serve the salad garnished with the remaining spring onions and coriander, and top with the toasted cashews

Vietnamese chicken noodle salad Recipe | Mindful Chef