Sticky Chicken Noodle Salad
combine. heat. eat
The Your Prep how-to guide for 5 star cooking, made easy.
Combine. the light soy sauce, vinegar, ginger, garlic and 1 tsp sugar into bowl. Mix until sugar is dissolved, set aside. Heat 2 tsp of oil in a large wok. Add chicken and stir-fry for 5 minutes, until golden. Add half the soy sauce mixture and remaining sugar. Cook for 8-10 minutes, stirring, until chicken is golden and sticky. Sprinkle with half the sesame seeds.
Meanwhile, cook the noodles following the directions on the packet. Steam the snow peas until tender-crisp.
Divide the noodles among bowls. Top with the chicken. Drizzle the remaining soy sauce mixture and sprinkle with remaining sesame seeds, Top with snow peas & carrot. Scatter over the coriander and chilli. Serve with lime.