Chicken Noodle Salad - cooking recipe

Ingredients

300 g egg noodles
2 chicken breasts, cooked and shredded
6 spring onions, finely sliced
200 g snow peas, blanched and refreshed, cut in half diagonally
2 sticks celery, cut into fine batons
2 small cucumbers, peeled, halved and finely sliced
1 tablespoon sesame seeds
For the dressing
2 teaspoons sesame oil
60 ml soy sauce
2 tablespoons balsamic vinegar
2 tablespoons caster sugar
60 ml lime juice

Preparation

Cook egg noodles according to the packet instructions.
Drain and refresh under cold water, then drain again.
Place noodles in a bowl with the remaining ingredients.
For the dressing combine all ingredients in a small bowl.
Pour over the salad, then toss to combine.