Time to make: 15mins
¼ cup hoisin sauce
1-2 teaspoons chilli paste or chilli flakes
400g shelf-fresh thin Hokkien noodles
2 cups cooked chicken breast, shredded
3 medium carrots, grated or finely sliced
2 medium red capsicum, finely sliced
2 medium green capsicum, finely sliced
4 spring onions, green part only, finely sliced
¼ cup roasted, unsalted peanuts, roughly chopped
Combine hoisin sauce and chilli in a small bowl. Set aside.
Meanwhile, cook the noodles according to packet directions. Drain, rinse under cold water to cool, drain again and set aside.
Place cooked chicken, carrots, capsicums, half the noodles and spring onions in a large bowl with the hoisin-chilli dressing. Toss.
Divide remaining noodles among 4 serving bowls and top with chicken noodle salad. Garnish with peanuts and remaining sliced spring onions and serve.
To make this Low FODMAP please use rice noodles.
PER SERVE: (4 serves)
Total Fat: 10g
Sat Fat: 2g