Asian Chicken Salad (adapted from Good Food Magazine May 2006)
250g pack thin rice noodles
2 cooked skinless chicken breasts , shredded
½ cucumber , halved and sliced
3 spring onions , sliced
4 tbsp soy or fish sauce
zest and juice 1 lime
2 tsp sugar
Soak the noodles for 5 mins in boiling water or according to pack instructions, until softened. Drain, then cool under a running tap. Drain again well, then tip into a large bowl along with the chicken, cucumber and spring onions .
Mix together the soy or fish sauce, lime zest and juice and sugar, then pour over the noodles. Serve.