Thai rice noodles and chicken

Another recipe adapted from the Happy Pear and even though I've adapted it, it works out A WHOPPING 16 point lunch but delicious. 

Serves 2

16 points per serving 

Ingredients

Salad

3 chicken thighs, dry fried, cooled and sliced. 

1/2 cucumber, deseeded and sliced and seasoned with salt. 

2 pak choi, finely sliced

3 spring onions, thinly sliced

2 nests rice noodles, boiled as per instructions, cooled. 

1 tbsp sesame seeds

For the dressing 

1 small clove garlic, peeled and grated.

1cm cube of ginger, peeled and grated. 

1/2 fresh red chilli, thinly sliced

Zest and juice of 1 lime

2 tbsps rice vinegar

1 tbsp sesame oil

1 tbsp honey 

2 tbsps soy. 

Method 

1. Add all the salad ingredients into a large bowl. 

2. In a jar (Tupperware or jam jar etc), add all the dressing ingredients and shake well.

3. Pour over the salad, mix well and divide between two bowls. 

Um um ummmmmm