75g flat rice noodles
1 /2 tsp caster sugar
1 garlic clove, finely chopped 1 tbsp lime juice
2 tsp fish sauce
1½ tbsp rapeseed oi
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1 red chilli, finely sliced
1 small fennel bulb, finely sliced small handful of mint leaves, roughly chopped
2 clementines, segmented
2 cooked chicken breasts, shredded
1 Cook the noodles following pack instructions, then drain, rinse under cold water and leave to drain again. Combine the sugar, garlic, lime juice, fish sauce, oil, and chilli in a large bowl. Season to taste and add a little more of whatever you think is needed – it should be salty, sweet, spicy and sour. Add the fennel, mint, clementines and noodles, then toss to combine. Stir through the shredded chicken. Will keep chilled for up to a day.