Shirataki Noodle Recipes – Warm chicken and shirataki Asian salad

5 oz (150g) Shirataki noodles per serve
4 oz (120g) Poached chicken
2 oz (60g) Shredded Red cabbage
1.5 oz (45g) sprouted beans
1/5 oz (45g) Lettuce
Pinch of Thai basil
Pinch of mint
Pinch of coriander (leaves only)
2 tablespoons chopped scallion
1 oz (30g) Red onion
2 teaspoons of pine nuts (optional)
1 teaspoon sesame seeds

For the dressing:

1 teaspoon Thai chilli lime dressing
1 teaspoon sweet chilli sauce
Squeeze of fresh lime juice
1 teaspoon white vinegar
2 teaspoons fish sauce

Rinse shirataki noodles thoroughly add to boiling water and boil for two minutes.
Combine chicken, cabbage, bean sprouts, lettuce, basil, mint coriander, scallion, red onion, pine nuts and sesame seeds in a large bowl.
Add dressing and serve on a bed of shirataki noodles.

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