What's not to love about this beautiful rice noodle salad? It packs a nutritional punch, and plenty of protein to keep you feeling full until your next meal. And super quick and easy to prepare.
Why not make it for dinner, and take the leftovers to work the next day for a lunch that will make your colleagues oh so jealous.
This recipe contains ginger, which is a fabulous immune system booster - great for these winter months with the flu season upon us. If you're trying to lose weight - ginger is your new best friend! It helps with digestion, reduces inflammation, lowers cholesterol, regulates blood sugar, relieves joint and muscle pain, and it can even reduce menstrual cramps.
The Zesty Rice Noodle Salad is gluten free, dairy free and high in protein.
Prep time: 10 mins
Cook time: 15 mins
WHAT YOU NEED:
180g rice noodles
1 teaspoon coconut oil
2 teaspoons sesame oil
300g diced chicken breast
150g king prawns
150g edamame beans
100g sweetcorn, drained
100g snow peas
2 tablespoons ginger, peeled and chopped
4 spring onions, chopped
2 tablespoons lemon juice
2 teaspoons sesame seeds
WHAT YOU NEED TO DO:
Prepare the noodles according to the instructions on the packaging, and set aside.
Heat the coconut oil and half the sesame oil in a pan over medium-high heat. Add the chicken and cook for 4-5 minutes until browned.
Next add in the prawns, edamame beans, sweetcorn and snow peas. Cook for another 3 minutes.
Add the ginger and cook for another 2 minutes before adding the spring onions. Season to taste with salt and pepper.
Finally, add in the cooked noodles, the remaining sesame oil, and sesame seeds. Mix well and taste for seasoning. If necessary, add more salt and pepper.
Divide between 4 bowls and serve, or store in an airtight container in the fridge until needed.
NUTRITION PER SERVING: