- 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
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.