M&S recipe inspiration
Vietnamese-style sticky noodle salad
“This vibrant salad has a great combination of flavours and textures: sweet and sticky no chicken pieces, fresh veg, acidity from lime juice and a crunchy peanut topping.”
Ingredients
- 2 packs (360g each) M&S Plant Kitchen no chicken pieces
- 1 jar (90g) M&S soy, ginger and garlic paste
- ½ tbsp sesame oil, plus extra for serving
- 1 tbsp honey
- 2 packs (275g each) M&S Plant Kitchen rice noodles, microwaved according to pack instructions, cooled
- 2 carrots, peeled, thinly sliced or julienned
- ½ cucumber, cut into matchsticks or grated
- ½ bunch mint, leaves picked and stalks discarded
- 1 chilli, deseeded and sliced
- 2 spring onions, sliced
- 1 lime, cut into four wedges
- Handful peanuts, chopped
Method
- Put the no chicken pieces and the soy, ginger and garlic paste into a bowl and mix to coat.
- Heat the sesame oil in a large pan over a medium heat and add the no chicken pieces. Cook for 2 minutes.
- Add the honey to the pan and cook for a further 3 minutes or until sticky.
- Split the cooled noodles, carrot and cucumber between the four bowls, then add the no chicken pieces.
- Top with the mint, chilli and spring onions, then drizzle over some sesame oil.
- Finally, garnish with the lime wedges and chopped peanuts. Serve with your favourite sauce, such as sriracha or soy sauce, if you like.
