
On the side, serve those crispy tongue-tingling prawn crackers. They'll add a delicious texture to the meal.
Ingredients
- 1 hot smoked chicken
- 270 gram pack of dried udon noodles
- 200 grams snowpeas
- 4-5 trimmed spring onions
- 2-3 stalks celery
- 1-2 red peppers
Dressing
- 2 tblsp light soy sauce
- 2 tblsp fresh lemon juice
- 1 tblsp sweet chilli sauce
- 1 tblsp sesame oil
tblsps olive oil
- Garnish
- ½ cup toasted cashew nuts, chopped
- 2 tblsp toasted sesame seeds
Method
- Pull the meat from the chicken and shred into bite-sized pieces.
- Cook dried udon noodles in boiling salted water for about 7-8 minutes until tender and drain well.
- Slice snowpeas, spring onions, celery and red peppers. Toss all the ingredients together with the dressing. Scatter over the cashew nuts and seasame seeds and serve warm.
- Sweet soy and chilli dressing
- In a screw-top jar, shake together the soy sauce, lemon juice, sweet chilli sauce and seame and olive oils.
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