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Warm Pea And Chicken Noodle Salad

Ingredients

150g fine rice noodles cooked
300g frozen peas defrosted
120g French beans
1 red pepper de-seeded and cut into thin strips
2 cloves of garlic peeled and finely chopped
500g chicken breasts cut into strips
100g carrots peeled and cut into fine strips
2 good handfuls of fresh beansprouts
12 fresh mint leaves sliced
1 tpsp vegetable oil
1 tbsp peeled and chopped ginger
1 small handful of fresh coriander chopped
Sea salt and freshly ground black pepper

Dressing:
1 tbsp vegetable oil
2 tbsp sweet chilli sauce
1 tbsp dark soy sauce
Juice of 2 times

Method

To make the dressing put all the ingredients in a small saucepan and heat gently, then keep warm. Cook the French beans in a pan of boiling salted water for two minutes. Drain and refresh in cold water to stop them cooking further. Drain well and set aside. Heat a large non-stick frying pan or wok over a medium/high heat. Add the oil and when hot add the chicken strips. Stir fry for four minutes then add the garlic and ginger and continue frying for a further thirty seconds. Then add the French beans, noodles and the rest of the vegetables apart from the peas and cook for a further 2 minutes or until the vegetables have wilted. Then add the peas and the coriander and mint and mix in well. Turn off the heat and stir in the dressing. Serve at once.

Recipe developed by Rachel Green