A flavoursome and nourishing lunch or dinner option. We’ve used Han Kitchen organic glass noodles because they have less carbohydrates than other brands, however, they still contain carbohydrates, so portion sizes are key. If you use another brand just keep in mind that this may alter the nutritional details provided. While this is a healthier take on the salad, fish sauce is high in sodium, so consider using less to help support healthy blood pressure and overall heart health.
120g sweet potato noodles (dry weight) – Han Kitchen organic sweet potato glass noodles
2 small chicken breasts (200g)
1 small carrot, julienned
2 cups shredded iceberg or cos lettuce
1/4 cup fresh mint leaves
1/4 cup fresh coriander leaves
For the sugar-free nuoc cham dressing:
3 tbsp lime juice (freshly squeezed)
2 tbsp fish sauce
1 1/2 tbsp granulated sweetener (e.g. stevia or monk fruit)
1 small garlic clove, finely minced
1 small red chili, finely sliced (adjust to taste)
2tbsp warm water
Bring a small pot of water to a gentle simmer, add the chicken breasts, and poach for 10-12 minutes until just cooked through. Remove and let rest before slicing thinly.
Cook the sweet potato noodles according to packet instructions until tender but slightly chewy. Drain, rinse under cold water, and set aside.
In a small bowl, whisk together lime juice, fish sauce, sweetener, garlic, chili, and warm water until the sweetener dissolves completely. Adjust to taste – balance should be tangy, salty, sweet, and slightly spicy.
In a large bowl, toss together the noodles, carrot, cucumber, lettuce, mint, and coriander. Add the sliced poached chicken and drizzle over the nuoc cham dressing. Gently toss until well coated.
Serve immediately, garnished with extra herbs and chili if desired.