Carrot Noodle Salad

No ratings yet

This carrot noodle salad pairs quick-pickled carrot ribbons with sticky hot honey chicken mince. 25g protein, £1.20 a portion and ready in 20 minutes.

Prep Time10

Cook Time10

Total Time20

Servings:

Calories: 365kcal

Author: Mimi Harrison

Ingredients

1 kg carrots peeled and ribboned
500 g chicken mince (5% fat)
180 g itsu rice noodles
30 g fresh mint leaves picked
1 cucumber sliced on a bias

Cupboard Essentials

3 tbsp rice vinegar
1 tsp sugar
Pinch of salt
2 tbsp sesame oil
4 tbsp soy sauce
1 tsp garlic granules
1 tbsp hot honey or honey

Instructions

Method
Add the carrot ribbons to a bowl with 2 tbsp of the rice vinegar, the sugar and salt. Toss together and set aside to quick-pickle.
Heat 1 tbsp sesame oil in a large non-stick frying pan over a medium-high heat. Add the chicken mince and fry for 5 minutes, breaking it up as it cooks.
Add 2 tbsp soy sauce, the garlic granules and the hot honey, then cook for a further 3 to 4 minutes until the mince is cooked through and sticky.
Set aside, then in the same pan, add boiling water and the rice noodles to cook for a couple of minutes. Drain and rinse with cold water. Toss with 1 tbsp sesame oil, 2 tbsp soy sauce, the remaining 1 tbsp rice vinegar and a few chopped mint leaves.
Divide the noodles, chicken mince, cucumber, drained pickled carrots and remaining fresh mint between 5 containers. Store in the fridge for up to 4 days.

Notes

• Rinse the noodles well: Run the rice noodles under cold water straight after draining. It stops them cooking and washes off the starch so they don't clump together in the tubs.
• Drain the carrots before packing: Give the pickled carrots a quick drain before adding them to the containers so the extra vinegar doesn't pool in the bottom and make the noodles soggy.

Nutrition