Name: Fennel, mint & clementine salad
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: 75g flat rice noodles -; ½ tsp caster sugar -; 1 garlic clove, finely chopped -; 1 tbsp lime juice -; 2 tsp fish sauce -; 1½ tbsp rapeseed oil -; 1 red chilli, finely sliced -; 1 small fennel bulb, finely sliced -; small handful of mint leaves, roughly chopped -; 2 clementines, segmented -; 2 cooked chicken breasts, shredded -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Fennel, mint & clementine salad

1. 75g flat rice noodles -

2. ½ tsp caster sugar -

3. 1 garlic clove, finely chopped -

4. 1 tbsp lime juice -

5. 2 tsp fish sauce -

6. 1½ tbsp rapeseed oil -

7. 1 red chilli, finely sliced -

8. 1 small fennel bulb, finely sliced -

9. small handful of mint leaves, roughly chopped -

10. 2 clementines, segmented -

11. 2 cooked chicken breasts, shredded -

How to cook deliciously - Fennel, mint & clementine salad

1. Stage

Cook the noodles following pack instructions, then drain, rinse under cold water and leave to drain again. Combine the sugar, garlic, lime juice, fish sauce, oil, and chilli in a large bowl. Season to taste and add a little more of whatever you think is needed – it should be salty, sweet, spicy and sour. Add the fennel, mint, clementines and noodles, then toss to combine. Stir through the shredded chicken. Will keep chilled for up to a day.