25 minutes is all you need for this healthy and oh-so-satisfying midweek meal. Add or detract chilli to your desired level of spice.
500g leftover free-range roast chicken or turkey, shredded
300g carrots, cut into ribbons with a peeler
300g white cabbage, finely shredded
1 cucumber, cut into matchsticks
125g medium egg noodles
Bunch fresh coriander, freshly chopped
Bunch fresh mint, roughly chopped
80g salted peanuts (optional)
For the dressing
Juice 1 lime
1 small red chilli, deseeded and finely chopped
4 tsp fish sauce
01.Combine the chicken/turkey, carrots, white cabbage and cucumber in a large mixing bowl. Cook the noodles according to the packet instructions, drain and rinse under warm water (to wash off excess starch that will make the noodles stick together), then drain again and add to the bowl.
02.Whisk the dressing ingredients together in a small bowl, then toss with the salad. Stir in the herbs and scatter with peanuts, if you like.