Spicy chicken salad

This Asian-style supper is quick to cook once the ingredients have been prepped.

SERVES 4

PREPARATION TIME 25 minutes COOKING TIME about 15 minutes

FOR THE SALAD

2tbsp vegetable oil

200g choi sum, tat soi or pak choi, thickly shredded

100g sugar snap peas, sliced lengthways

200g cooked vermicelli rice noodles

3 medium skinless chicken breasts, cut into finger-sized strips

2 medium carrots, peeled and cut into matchsticks

Small handful each coriander and mint, roughly chopped

2 spring onions, thinly sliced 25g salted peanuts, roughly chopped

FOR THE DRESSING

1tsp vegetable oil

5cm piece fresh root ginger, peeled and cut into matchsticks

2 garlic cloves, crushed

1-2 red chillies, halved, deseeded and thinly sliced

1/2tbsp soy sauce

200ml light coconut milk

Juice 1/2 lime

1 For the salad, heat 1/2tbsp oil in a large, deep non-stick frying pan

over medium heat and fry choi sum/tat soi/pak choi and sugar snaps for 3-4min, stirring occasionally, until beginning to wilt. Transfer to a large bowl.

2 Return pan to heat with 1/2tbsp oil and cook noodles for 2min, until piping hot. Add to greens bowl.

3 Return pan to heat with remaining oil and cook chicken for 5min, until golden and cooked through. Add to the noodle bowl together with the carrots and most of the herbs and spring onions.

4 Return pan to low heat and make dressing. Add oil and stir in ginger, garlic and most of chilli. Fry for 1min, until aromatic, then mix in soy sauce, coconut milk and lime juice and bring just to boil.

5 Mix dressing into salad bowl and toss to coat. Check seasoning. Divide between 4 bowls and garnish with remaining herbs, spring onions, chilli and the peanuts. Serve.