Asian chicken salad

 

Ingredients

• 270 grams  noodles
• 2 tbsp sunflower oil
• 300 grams Thai chicken fillet cubes
• 600 grams Thai wok vegetables
• 150 grams carrot julienne
• 50 ml fresh carrot-sesame dressing

Method:

1. Cook the noodles according to the instructions on the packaging. Drain well.

2. In the meantime, heat half of the oil in a wok and stir-fry the chicken for 5 minutes until cooked and brown. Keep warm on a plate under aluminum foil. Heat the rest of the oil in the wok and stir-fry the wok vegetables for 5 minutes.

3. Mix ⅔ of the dressing through the noodles. Mix the rest of the dressing through the carrot julienne. Divide the chicken, noodles, wok vegetables and carrot separately over the bowls.