Light Asian Chicken Salad

Warming and aromatic, this speedy salad supper is sure to become a midweek favourite.

Hands-on time 25min. Cooking time about 15min. Serves 4 FOR THE SALAD  2tbsp vegetable oil  200g (7oz) choi sum, tat soi or pak choi, thickly shredded  100g (31/2oz) sugar snap peas, sliced lengthways  200g (7oz) cooked vermicelli rice noodles  3 medium skinless chicken breasts, cut into finger-sized strips  2 medium carrots, peeled and cut into matchsticks  Small handful each coriander and mint, roughly chopped  2 spring onions, thinly sliced  25g (1oz) salted peanuts, roughly chopped FOR THE DRESSING  1tsp vegetable oil  5cm (2in) piece fresh root ginger, peeled and cut into matchsticks  2 garlic cloves, crushed  1-2 red chillies, halved, deseeded and thinly sliced  1/2tbsp soy sauce  200ml (7fl oz) light coconut milk  Juice 1/2 lime

1 For the salad, heat 1/2tbsp oil in a large, deep non-stick frying pan over medium heat and fry choi sum/tat soi/pak choi and sugar snaps for 3-4min, stirring occasionally, until beginning to wilt. Empty into a large bowl.

2 Return pan to heat with 1/2tbsp oil and cook the noodles for 2min, until piping hot. Add to the greens bowl.

3 Return pan to the heat with remaining oil and cook chicken for 5min, until golden and cooked through. Add to the noodle bowl together with the carrots, and most of the herbs and spring onions.

4 Return pan to low heat and make the dressing. Add the oil and stir in the ginger, garlic and most of the chilli. Fry for 1min, until aromatic, then mix in soy sauce, coconut milk and lime juice and bring just to the boil.

5 Mix dressing into salad bowl and toss to coat. Check seasoning. Divide between 4 bowls and garnish with remaining herbs, spring onions and chilli and the peanuts. Serve. PER SERVING 360cals, 26g protein, 17g fat (5g saturates), 23g carbs (6g total sugars), 4g fibre