Ingredients

Method

• ½ cup coconut cream
• 2 t fish sauce
• 4 t soya sauce
• 4 t fresh ginger, grated
• 2 nests medium egg noodles, cooked
• 1 Mediterranean cucumber, sliced into thin ribbons
• 30 g baby herb leaves
• 2 spring onions, sliced
• 1 fresh mango, sliced
• 1 rotiserrie chicken, portioned

Method

Ingredients

Combine the coconut cream, fish sauce, soya sauce and ginger and set aside to infuse.

Twist the noodles and the cucumber ribbons into bunches and divide between 4 plates.

Top with baby herb leaves, spring onion, mango and add the chicken pieces.

Spoon over the dressing and season to taste.

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