250g pack thin rice noodles

2 cooked skinless chicken breasts, shredded

½ cucumber, halved and sliced

3 scallions, sliced - green end only

1 red chili, finely chopped

4 tbsp gluten free soy or fish sauce

zest and juice 1 lime

2 tsp sugar

20g pack mint, leaves only, roughly chopped


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, scallions and chili.

Mix together the gluten free soy or fish sauce, lime zest and juice and sugar, then pour over the noodles.

Toss through the mint leaves and serve.

Recipe adapted from: Good Food

Recipes IBS Sano - Low FODMAP Recipes - Logo Background Gluten Free and Low FODMAP Recipe - Minty Asian chicken salad
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