• 300g Singapore-style noodles
  • 650g chicken breast fillets, cooked
  • 250g sweet leaf salad
  • 4 tbsp sweet chilli and coriander dressing
  • 250g mango, chopped
  • 1 tbsp mint leaves to scatter


  1. 1

    Heat a non-stick wok. Add a splash of water to the pan, then add the noodles without adding any oil. Add a little more water if the noodles are sticking to the pan. Stir-fry for 2 minutes and, when just tender, remove from the heat and leave to cool while preparing the rest of the salad.

  2. 2

    Shred the cooked chicken into small pieces and add to the noodles. Toss well, then add the sweet leaf salad, dressing and mango. Serve scattered with lots of mint leaves.

Nutritional Details

Each serving provides
  • Energy 1788kj 427kcal 21%
  • Fat 7.6g 11%
  • Saturates 1.3g 7%
  • Sugars 17.8g 20%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 1465kj/350kcal

Each serving provides

27.0g carbohydrate 3.0g fibre 49.4g protein

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