Warm Thai chicken & noodle salad

Ingredients

2 large skinless chicken breasts

175g dried medium egg noodles

2 good handfuls of greens, such as Chinese leaf , finely shredded

2 carrots , cut into thin strips

8 spring onions , finely sliced

1 red pepper , seeded and finely sliced

a handful of fresh coriander leaves

1 red chilli , seeded and finely chopped

2 garlic cloves , finely chopped

1 tbsp root ginger , finely chopped

2 tbsp soy sauce

juice of 1 lime

2 tbsp olive oil

Preheat the grill to high. Put the chicken on a baking tray and grill for 10-12 minutes without turning, until cooked through.

Meanwhile, cook the noodles according to instructions. Drain and run cold water through to stop them sticking together.

Mix the vegetables in a bowl. Thinly slice the chicken and add to the bowl, along with the noodles and coriander leaves.

Mix the dressing ingredients together with 2 tablespoons water, pour over the salad and toss well. Serve straight away.