Minty Asian chicken salad

Ingredients

• 250 g pack rice noodle thin
• 2  chicken breasts shredded skinless cooked
• 0.5  cucumber halved sliced
• 3  spring onion sliced
• 1  chilli red finely chopped
• 4 tbsp fish sauce 
• 1  lime zest 
• 2 tsp sugar 
• 20 g pack mint roughly chopped

Equipment

• bowl

Directions

1. Soak the noodles for 5 mins in boiling water or according to pack instructions, until softened.
2. Drain, then cool under a running tap.
3. Drain again well, then tip into a large bowl along with the chicken, cucumber, spring onions and chilli.
4. Mix together the soy or fish sauce, lime zest and juice and sugar, then pour over the noodles. Toss through the mint leaves and serve.