Chicken Noodle Salad - cooking recipe

Ingredients

3 oz instant chicken noodles
1/2 None medium carrot, cut into matchsticks
8 None sugar snap peas, trimmed, thinly sliced lengthwise
2 None spring onions, thinly sliced diagonally
2 tsp vegetable oil
2 tsp soy sauce
2 tsp sweet chili sauce
1/4 None barbecued chicken, skin and bones removed, meat shredded

Preparation

Cook noodles in boiling water for 2 mins. Add carrot, peas and onions and cook for 1 min. Drain.
Combine oil, soy sauce, chili sauce and flavor packet from noodles. Add chicken then toss with noodles and vegetables. Serve immediately.