Qetoe Low Carb Thai Mango Chicken Noodle Salad

Qetoe Low Carb Thai Mango Chicken Noodle Salad


1 packet @qetoe_foods noodles

500g chicken breast sliced into schnitzel

Seasoning of your choice

300g bag mixed slaw (I used shredded carrot, red and white cabbage, kale, celery, beetroot & daikon)

1/2 a mango (for a completely low carb and keto salad, leave this out)



4 cloves garlic minced

4 tbs fish sauce

3 tbs rice wine vinegar

3 tbs olive oil

2 tbs sugar free honey/maple syrup

1 tsp salt

Olive oil for spraying



1. Marinate your chicken with the seasoning & leave in the fridge for approx 1 hour.

2. Empty the contents of the noodles in a colander and give it a good rinse.

3. In a pan, dry fry the noodles until the moisture evaporates - approx 2 mins. Leave aside to cool down

4. Using the same fry pan, give it a light spray with olive oil. Cook your chicken and then set aside to cool. Slice when ready to use.

5. Mix together dressing ingredients really well

6. Combine your slaw with the noodles and add a few tbs of the dressing.


To plate up:

Add the slaw and noodle mix to a plate, top with sliced chicken and sliced mango. Pour some more of the dressing and enjoy!