200g dried rice noodles
4 cooked skinless and boneless chicken breasts, shredded
1 large carrot, peeled and finely shredded or julienned
1 cucumber, halved, deseeded and finely shredded or julienned
150g sugar snap peas, thinly sliced
8 spring onions, finely shredded or sliced
½ mango, peeled and very thinly sliced
Fresh coriander sprigs, to serve
For the dressing:
2 tbsp reduced-fat coconut milk
Juice of 3 limes
Pinch of sweetener
1 red chilli, deseeded and finely diced
1 tbsp fish sauce
2 tbsp light soy sauce
1 level tbsp sweet chilli sauce
1 Prepare the noodles according to the pack instructions. Drain, rinse under cold water and place in a wide mixing bowl.
2 Add the cooked chicken, carrot, cucumber, sugar snap peas, spring onions and mango to the bowl and toss to combine.
3 Whisk all the dressing ingredients together in a small bowl. Pour half over the salad and toss to mix well. Divide between 4 bowls, pour a quarter of the remaining dressing over each and scatter with a few coriander sprigs.