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ABI_GODFREY
Noodle salad with chicken and mango
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Ingredients
Directions
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For the dressing, heat the vinegar, sugar and 1/2 teaspoon of salt until the sugar has dissolved. Add the rest of the ingredients for the dressing and allow to cool.
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Heat the oil and fry the eggplant cubes lightly brown. Drain them in a sieve, sprinkle with salt and drain.
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Cook the noodles al dente. Drain and pat dry. Scoop the dressing, eggplant, mango, coriander and onion through.
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Serve the salad with the chicken fillet on it.
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Nutrition
685Calories
Sodium0% DV0g
Fat45% DV29g
Protein64% DV32g
Carbs24% DV71g
Fiber0% DV0g
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