VIETNAMESE-STYLE CHICKEN SALAD WITH NOODLES

SERVES 4 PREP 5 MINS COOK 10 MINS PER SERVE 1967kj

375g bag rice stick noodles 2 tbsp vegetable oil 500g chicken thigh, thinly sliced

1/ cup char siu sauce 3 2 tbsp rice wine vinegar 2 carrots, julienned 2 Lebanese cucumbers, halved, sliced 1 bunch coriander, leaves picked 1 bunch mint, leaves picked 2 long red chillies, seeds removed, thinly sliced

1 In a large heatproof bowl, cover noodles with boiling water. Set aside 5 mins until softened. Drain.

2 In a large, deep frying pan, heat oil on high. Cook chicken 4-5 mins until browned. Add sauce and vinegar. Cook, stirring 2 mins.

3 Mix chicken mixture into noodles with carrot, cucumber, coriander, mint and chillies. Toss until combined and serve.