Chicken, cashew and noodle salad

Name: Chicken, cashew and noodle salad
Yield: Serves 2
Cuisine: Chinese recipes
Ingredients: 125g medium rice noodles (we used Blue Dragon); 1 small carrot; 1/2 small iceberg lettuce, shredded; 75g honey-roasted cashews or peanuts, roughly chopped; 200g cooked oriental-flavoured chicken, cut into chunks; 4 tbsp dressing of your choice (we like English Provender Co. Thai Lime & Coriander Dressing)

Easy
June 2006

Easy
June 2006

Test kitchen approved

Serves 2
Ready in 10 min

This no-fuss Asian salad of chicken, cashew and noodles is on the table in just 10 minutes

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Ingredients

125g medium rice noodles (we used Blue Dragon)
1 small carrot
1/2 small iceberg lettuce, shredded
75g honey-roasted cashews or peanuts, roughly chopped
200g cooked oriental-flavoured chicken, cut into chunks
4 tbsp dressing of your choice (we like English Provender Co. Thai Lime & Coriander Dressing)

Method

Put the noodles into a saucepan. Pour over enough boiling water to cover, place over a high heat and bring to the boil. Cook, stirring occasionally, for 2 minutes, or until just softened. Refresh in cold water to cool, drain really well, then tip into a large bowl.
Coarsely grate over the carrot, then add the lettuce. Add the cashews or peanuts and the chicken. Season, drizzle with the dressing and gently toss together. Divide between 2 bowls to serve.