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

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

rice noodles, chicken breasts, cucumber, scallions, red chilli, worcestershire sauce, lime, sugar, mint

Taken from cookpad.com/us/recipes/337440-vickys-minty-cool-as-a-cucumber-noodle-salad-gluten-dairy-egg-soy-free (may not work)