On a warm day, this zesty and fragrant noodle salad is just right! It can be made ahead and works well at a barbeque or picnic. The chicken can easily be replaced for cooked prawns, vegetables or cooked tofu also!

NOODLE SALAD BLEND (1 portion = 3 tbsp): white SESAME, white SESAME, black SESAME, Korean chilli, red bell pepper, Sichuan pepper, white pepper, fennel, paprika, star anise, cassia, coriander, cumin

May contain CELERY and MUSTARD. Allergens are listed in CAPITALS

Noodle Salad Recipe:

You Need: 

250g beansprouts or use 1 x 400g tin of beansprouts
2 cloves of garlic - finely grated or crushed
25g bunch of coriander (optional) - roughly chopped
1 tbsp peanut or nut butter (with no added salt or sugar)
30g peanuts (optional) - roughly chopped or crushed
3 tbsp soy sauce (any type)
3 tbsp vinegar (rice, white wine or cider vinegar is best)
1 ½ tsp sugar
600g pre-cooked noodles (any type) or use 250g approx. dried noodles
1 tbsp sesame oil

Method:

If using dried noodles: Boil for 3 minutes (or according to the packet instructions) until just cooked through but still retaining a firm texture in the centre, then drain and leave to cool. If using pre-cooked noodles: boil for 1 minute to soften them slightly as they can be slightly hard if used straight from a pouch, then drain and leave to cool. Reserve the cooking water for the next step (if using fresh beansprouts)
If using fresh beansprouts: Boil for 1 minute or until just tender, then drain and rinse in cold water
Heat 75ml oil with the NOODLE SALAD BLEND for 1 minute or until the oil has just started to bubble all over and has taken on the colour of the spices
Take off the heat then add the garlic, peanut butter, soy sauce, vinegar, sugar, sesame oil, 100ml water and ¼ tsp salt to make the dressing
Mix the shredded chicken, beansprouts, coriander (if using) and drained boiled noodles with the dressing to evenly coat
Serve with the peanuts (if using) sprinkled over the top