🍽️ Serves: 2
🔪 Prep Time: 20 mins
🔥 Cook Time: 5 mins
⚖️ Net Carbs: Approx. 9g per serving
💪 Protein: Approx. 35g per serving
✅ No Added Sugar and No Seed Oils
Shredded roast chicken with konjac noodles, crisp vegetables, edamame and fresh Thai herbs, tossed in a zingy lime, ginger and chilli dressing. Finished with fu:di Sriracha Sauce and crunchy fu:di Original Granola.
Ingredients
For the Chicken & Noodle Salad
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1 roasted chicken breast, shredded
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1 pack konjac noodles, rinsed and drained
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1 carrot, julienned
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½ red pepper, julienned
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60g mangetout
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1 spring onion, finely sliced
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Small handful edamame beans
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Small handful Thai basil, chopped
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Small handful fresh mint, chopped
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Small handful fresh coriander, chopped
For the Thai Dressing
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½ garlic clove, finely grated
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½ small thumb-sized piece fresh ginger, minced
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Juice of ½–1 lime
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½ chilli, finely chopped
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6–8 drops monk fruit sweetener
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Good few dashes fish sauce
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Good glug Light Avocado Oil
To Finish
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fu:di Sriracha Sauce
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fu:di Original Granola
Step 1 – Prepare the Noodles
Rinse the konjac noodles thoroughly under cold running water and drain well.
Set aside while you prepare the remaining ingredients.
Step 2 – Prepare the Vegetables
Blanch the mangetout until just tender while still retaining some bite.
Refresh in cold water, drain well and julienne.
Julienne the carrot and red pepper and finely slice the spring onion.
Step 3 – Make the Thai Dressing
Add the grated garlic, minced ginger, lime juice, chopped chilli, monk fruit and fish sauce to a bowl.
Whisk together, then gradually add the fu:di Light Avocado Oil while continuing to whisk until the dressing comes together.
Taste and adjust the seasoning.
Step 4 – Build the Salad
Add the konjac noodles, carrot, red pepper, mangetout, spring onion and edamame to a large bowl.
Add the shredded roast chicken, Thai basil, mint and coriander.
Pour over the Thai dressing and toss everything together until evenly coated.
Step 5 – Assemble
Divide the Thai chicken and konjac noodle salad between 2 glass meal-prep containers.
Keep the fu:di Original Granola separate so it stays crunchy.
Cover and refrigerate, ready to enjoy later.
To Serve
Finish each portion with a drizzle of fu:di Sriracha Sauce and a sprinkle of fu:di Original Granola just before eating.
Chef's Tip
Drain the konjac noodles really well before adding them to the salad. Any excess water will dilute the dressing and stop it coating the chicken and vegetables properly.
