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Warm Thai Chicken Salad

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15 mins
Serves 4

400g chicken breast, cut into 1cm slices

1 tsp Thai green curry paste

3 tbsp Mr Hugh's

200g medium egg noodles

300g beansprouts

Zest and juice of 1 large lime

  1. Mix the chicken with the Thai curry paste.
  2. Heat 1 tbsp Mr Hugh's in a large frying pan and fry the chicken for 5 minutes until golden and cooked throughout.
  3. Meanwhile, cook the egg noodles according to pack instructions, drain and run under cold water to cool. Stir the beansprouts into the noodles. Mix the lime zest and juice with the remaining Mr Hugh's, season. Toss into the noodles.
  4. Serve the noodles topped with the chicken. Garnish with coriander and lime wedges.

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