Asian Noodle Salad
250g vermicelli noodles
300g vegetable slaw mix
500g chicken breast
2 spring onions
1 red chilli (optional)
200g frozen edamame beans
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
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.
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