This is a lovely light and refreshing meal, full of Asian flavours.
9 syns for the whole dish on extra easy
1 small packet rice noodles
3 skinless chicken breasts roasted and shredded
½ cucumber shredded
2 carrots shredded
8 spring onions halved and finely sliced lengthways
8 radishes finely sliced
Half bag of bean sprouts
Handful each of coriander and mint leaves roughly chopped
2 cm ginger grated
1 garlic clove grated
200ml chicken stock
1 cinnamon stick
1 tsp sweetener
2 tbsp reduced fat peanut butter
1 tsp chilli flakes
1 lime juiced
1 tbsp light soy sauce
1 tsp sesame oil
Put the ginger, garlic, chilli flakes, cinnamon stick and stock in a saucepan and bring to the boil, remove from the heat and let sit for 15 minutes.
Blend the peanut butter, sweetener, soy sauce, sesame oil and lime juice together till smooth, add the stock mixture, removing the cinnamon stick and blend again.
Mix together all the other ingredients then pour over the dressing mix together and let it stand for 20 minutes for the dressing to be absorbed and the flavours to mature, then serve.