For the dressing

150g/5oz palm sugar

150ml/5fl oz fresh lime juice

1 tsp fish sauce

2.5cm/1in piece fresh root ginger, grated

5 lime leaves

1 lemongrass stalk, chopped

1 red chili, chopped

For the breadcrumbs

125g/4oz gluten free breadcrumbs

salt and white pepper

For the salad

2 chicken breasts, cut into strips

vegetable oil, for frying

1 mooli, grated

1 carrot, grated

1 pak choi, finely sliced

125g/4oz rice noodles, cooked

small handful chopped fresh cilantro


For the dressing, place the palm sugar, lime juice and fish sauce in a saucepan and bring to the boil, stirring until the sugar has dissolved.

Add the grated ginger, lime leaves, lemongrass and chili and return to the boil. Remove the pan from the heat and allow to cool. Strain the mixture through a sieve.

For the gluten free breadcrumbs, mix together all the ingredients in a bowl. Half-fill a deep, heavy-based saucepan with vegetable oil and heat to 170C/325F . (Hot oil can be dangerous. Do not leave unattended).

Coat the chicken strips in the gluten free breadcrumbs and deep-fry for 3-4 minutes, or until golden-brown and the chicken is cooked through. Remove the chicken from the oil with a slotted spoon and set aside to drain on kitchen paper.

Mix the mooli, carrot, pak choi  and noodles together in a bowl. Add the dressing, to taste and mix together until well combined.

Divide the salad among serving bowls, top with the chicken pieces and sprinkle over the cilantro.

Recipe adapted from: Good Food

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