LEMON CHICKEN NOODLE SALAD

SERVES 4. PREP 50 MINS. COOK 10 MINS

INGREDIENTS

• 500g chicken breast, thinly sliced

• 1 stem lemongrass, pale section only, finely chopped

• 1 tsp finely grated lemon rind

• ½ tsp turmeric

• 2 long fresh red chillies, deseeded, finely chopped

• 80ml (⅓ cup) fresh lemon juice

• 100g dried egg noodles

• 1 small red onion, thinly sliced

• 150g sugar snap peas, thinly sliced diagonally

• ¼ small red cabbage, shredded

• 100g grape tomatoes, halved

• 1 cup fresh mint leaves

• 1 cup fresh coriander leaves

• 2 tsp fish sauce

• 2 tsp brown sugar

METHOD

1 Combine the chicken, lemongrass, lemon rind, turmeric, half the chilli and 2 tablespoons lemon juice in a shallow glass bowl. Cover and place in the fridge for 30 minutes to marinate. 2 Cook the noodles following the packet directions or until tender. Drain. Refresh under cold running water.

3 Heat a large wok over high heat and spray with oil. Stir-fry the chicken for 2-3 minutes or until golden brown and cooked through. Transfer to a large bowl.

4 Add the noodles, onion, sugar snap peas, cabbage, tomato, mint and coriander to the chicken. Combine fish sauce, sugar, remaining chilli and 2 tablespoons lemon juice in a small bowl. Stir until sugar dissolves. Add the dressing to the salad. Gently toss to combine. Serve warm.