Asian-spiced chicken and rice noodle salad

Step 1/5

• 75 g cashews

• large frying pan

Heat a frying pan over medium heat. Transfer cashews into frying pan and toast for approx. 2 – 3 min., or until browned. Remove from pan and set aside.

Step 2/5

• ½ bell pepper
• 75 g papaya
• 100 g sugar snap peas
• ¼ cucumber
• 1½ green onions
• ½ red onion
• 10 g cilantro

• cutting board
• knife
• large mixing bowl

Dice bell pepper and papaya. Chop sugar snap peas. Quarter, deseed, and slice cucumber. Finely slice green onion and mince red onion. Chop cilantro. Transfer all chopped vegetables and herbs, as well as toasted cashews, to a large mixing bowl.

Step 3/5

• 1 chicken breasts
• salt
• sesame oil for frying

• large frying pan
• cooking spoon

Cut chicken breasts into strips and salt. Heat sesame oil in frying pan set over medium-high heat. Fry chicken strips for approx. 3 min. Let cool slightly, then add to mixing bowl.

Step 4/5

• 150 g glass noodles
• salt

• large saucepan

Add salted water to a large saucepan and bring to a boil. Add rice noodles and cook for approx. 8 – 10 min. Drain and add rice noodles to mixing bowl.

Step 5/5

• 100 ml sweet chili sauce
• 50 ml soy sauce
• salt
• pepper

• small mixing bowl

For the dressing, add sweet chili sauce and soy sauce to a small mixing bowl and stir to combine. Add dressing to mixing bowl and toss to coat. Season with salt and pepper to taste. Enjoy!

Enjoy your meal!