Ingredients

• 70g/2½oz medium egg noodles
• 50g/1¾oz frozen soya beans or frozen peas
• 1 carrot
• peeled
• ½ small red pepper
• seeds removed
• sliced
• 75g/2¾oz mangetout
• trimmed and halved lengthways
• 1 cooked boneless
• skinless chicken breast (about 125g/4½oz)
• 4 spring onions
• trimmed and finely sliced
• 1 long red chilli
• finely sliced (deseeded if preferred)
• 15g/½oz fresh coriander leaves
• 10g/â…“oz fresh mint leaves
• 15g/½oz roasted cashew nuts
• roughly chopped
• 3 tbsp water
• 3 tsp caster sugar
• ½–1 tsp dried chilli flakes
• to taste
• 4 tsp dark soy sauce
• 1 tsp toasted sesame oil

Directions

• To make the dressing
• place the water
• sugar and chilli flakes in a small saucepan over a low heat and warm gently until the sugar is dissolved. Bring to the boil and cook for 30 seconds
• stirring. Take off the heat and stir in the soy sauce and sesame oil. Leave to cool.
• Half-fill a saucepan with water and bring to the boil. Add the noodles and cook for 3–4 minutes
• or according to the packet instructions
• until tender. Stir occasionally to separate the strands. Add the soya beans or peas to the noodles
• stir well and then immediately drain in a colander. Rinse the noodles and beans under cold running water until the mixture is completely cool. Tip into a large mixing bowl.
• Carefully peel the carrot into long
• wide ribbons or cut into long
• thin matchsticks. Add the carrot
• pepper and mangetout to the noodle salad. Cut the chicken into thin slices and place in the bowl.
• Pour the dressing into the bowl and toss so everything is well mixed. Add the spring onions
• red chilli
• fresh herbs and nuts to the bowl and toss lightly before serving.