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Asian chicken noodle salad

Ingredients

  • 2 teaspoons sesame oil
  • 2 small chicken breasts
  • 100g rice-stick noodles
  • ½ red capsicum, seeded and sliced
  • 2 green onions, sliced
  • ½ cup coriander leaves
  • Dressing
  • 1½ tablespoons fish sauce
  • 1½ tablespoons lime juice
  • 1½ tablespoons brown sugar
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Method

  1. Heat oil in a non-stick frying pan over medium heat. Add chicken and cook for 4 minutes each side, until cooked through. Cool, then shred.
  2. As chicken cooks, put noodles in a heatproof bowl and cover with boiling water. Allow to stand for six minutes then drain.
  3. To make dressing, combine fish sauce, lime juice and sugar. Stir until sugar has dissolved.
  4. To serve, toss together chicken, noodles, capsicum, onions, coriander and dressing.
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