Vietnamese-style sticky noodle salad

13 INGREDIENTS • 5 STEPS • 10MIN

Vietnamese-style sticky noodle salad

Recipe

5.0

1 rating
This salad has a great combination of flavours and textures: sticky no chicken pieces, fresh veg, acidity from lime juice and a crunchy peanut topping.
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This salad has a great combination of flavours and textures: sticky no chicken pieces, fresh veg, acidity from lime juice and a crunchy peanut topping.
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Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

10MIN

Total time

Ingredients

Servings
4
700 g
M&S chilli and coriander no chic'n chunks
1 jar
(90 g)
M&S soy, ginger and garlic paste
1/2 tbsp
sesame oil
plus extra for serving
1 tbsp
M&S pure honey
or maple syrup
2 packs
(550 g)
M&S rice noodles
microwaved according to pack instructions, cooled
2
M&S Remarksable Value carrots
peeled and thinly sliced or julienned
1/2
cucumber
cut into matchsticks or grated
1/2 bunch
mint, leaves picked
stalks discarded
1
red chilli, deseeded, sliced
2
M&S spring onions
sliced
1
lime
cut into four wedges
1 handful
peanuts, chopped
as needed
sriracha
to serve
or soy sauce
optional

Nutrition per serving

VIEW ALL
Calories
1381kcal
Fat
16.5 g
Saturates
0.8 g
Sugars
7.7 g
Salt
1218.3 mg
Love This Recipe?
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Vietnamese-style sticky noodle salad
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author_avatar
Marks & Spencer
Whatever you fancy cooking, we've got a recipe to inspire you. From speedy midweek meals to budget-friendly family dinners and weekend treats, let us help you cook and eat better, every day.

Method

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step 1
Mix the M&S chilli and coriander no chic'n chunks (700 g) and the soy, ginger and garlic paste (1 jar) in a bowl to coat.
step 2
Heat the sesame oil (1/2 tbsp) in a large pan over a medium heat and add the no chicken pieces. Cook for 2 minutes.
step 3
Add the M&S pure honey (1 tbsp) or maple syrup to the pan and cook for 3 minutes or until sticky.
step 4
Split the M&S rice noodles (2 packs), carrots (2) and cucumber (1/2) between four bowls, then add the chilli and coriander no chic'n chunks. Top with the mint (1/2 bunch), red chilli (1) and spring onions (2), then drizzle over some sesame oil.
step 5
Garnish with the lime wedges (1) and peanuts (1 handful). Serve with sriracha (as needed) or soy sauce, if you like.
step 5 Garnish with the lime wedges (1) and peanuts (1 handful). Serve with sriracha (as needed) or soy sauce, if you like.

ONE LAST THING....

Due to our seasonal product ranges, ingredient availability may vary. We recommend searching for ingredients and checking the stock in your local store using our online catalogue or speaking with a colleague in-store for the most up-to-date information. Leave a comment below the recipe if you’d like to ask about an ingredient substitution and one of the team will get back to you to suggest a relevant swap, if applicable.

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