Asian Noodle Salad With Crispy Chicken - cooking recipe

Ingredients

1 lb frozen breaded chicken pieces
8 oz rice noodles
1 None medium red pepper, deseeded, finely chopped
1 1/2 cups sugar snap peas, trimmed, thinly sliced lengthwise
1 None small carrot, cut into thin matchsticks
1 None medium red onion, halved, cut into thin wedges
1 cup crispy fried onions
2 tbsp cilantro, chopped
1 tbsp sesame oil
2 tbsp lemon juice
1 tbsp light soy sauce
3 tsp fish sauce
2 tsp brown sugar
1 clove garlic, crushed
None None lemon wedges, to serve

Preparation

Preheat oven to 400\u00b0F. Place chicken on a baking tray. Bake for 20 mins, or until golden and cooked. Slice thinly.
Soak noodles in boiling water in a large, heatproof bowl for 2 mins. Stir to separate strands then drain.
Add pepper, peas, carrot, onion, shallots, half the chicken and half the cilantro to noodles.
Whisk oil, juice, sauces, sugar and garlic in a small bowl and add to noodle mixture. Toss to combine.
Spoon noodle salad into bowls and top with remaining chicken and cilantro. Serve at once with lemon wedges.