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Vickys Minty Cool As A Cucumber Noodle Salad, Gluten, Dairy, Egg & Soy-free Recipe

Vickys Minty Cool As A Cucumber Noodle Salad, Gluten, Dairy, Egg & Soy-Free Recipe
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Cooking Time : 10 minutes
Serving : 4
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Prepare the ingredients before making Vickys Minty Cool As A Cucumber Noodle Salad, Gluten, Dairy, Egg & Soy-Free in your home. Then, follow these steps below to serve Vickys Minty Cool As A Cucumber Noodle Salad, Gluten, Dairy, Egg & Soy-Free for your family or friends.

Ingredients: Vickys Minty Cool As A Cucumber Noodle Salad, Gluten, Dairy, Egg & Soy-Free

  • 250 grams rice noodles
  • 2 pre-cooked chicken breasts, cut into thin strips or shredded
  • 1/2 cucumber, sliced
  • 3 spring onions/scallions, sliced
  • 1/2 red chilli, finely chopped and deseeded if desired
  • 4 tbsp Vickys Gluten-Free Worcestershire Sauce or Vickys Soy-free Soy Sauce from my profile
  • 1 zest and juice from 1 lime
  • 2 tsp sugar
  • 20 grams mint leaves, roughly chopped

How to Make Vickys Minty Cool As A Cucumber Noodle Salad, Gluten, Dairy, Egg & Soy-Free

If you have prepared the ingredients needed, now time to start cooking. There are 5 steps you must follow to make Vickys Minty Cool As A Cucumber Noodle Salad, Gluten, Dairy, Egg & Soy-Free in your home by yourself.

    Step 1
  • Cook the noodles according to the pack instructions, then drain and cool under running water and drain again
  • Step 2
  • Add into a bowl with the chicken, cucumber, spring onions and chilli
  • Step 3
  • Drizzle with the sauce, add in the lime juice, zest, sugar and mint and toss to combine
  • Step 4
  • Serve immediately. Great for using up leftover chicken
  • Step 5
  • Use red bell pepper for colour if you don't enjoy the chilli
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