Asian Noodle Salad

INGREDIENTS:

250g vermicelli noodles 

300g vegetable slaw mix

500g chicken breast 

2 spring onions 

1 red chilli (optional)

200g frozen edamame beans 

Coriander 

Fried shallots 

DRESSING :

1 tbsp tamari

1 tbsp sesame oil

1 tbsp chilli oil 

1 tsp sriracha

1 tsp honey

1 tsp white wine vinegar

1 tsp sesame seeds

METHOD:

Bake chicken in lined baking tray at 180-200° until cooked through.

Allow chicken to cool and shred with fork.

Prepare vermicelli noodles (add boiling water).

Chop spring onions and red chilli.

Combine dressing ingredients in a small bowl.

Add noodles, vegetable slaw mix, shredded chicken, spring onions, and edamame beans to a large bowl.

Add dressing and toss to combine.

Top with fried shallots, red chilli, coriander, and extra sesame seeds.

Season with salt & pepper.