Ingredients:

• ¼ cup peanut oil + 1 Tbsp peanut oil

• 500g chicken tenderloins

• 200g thin rice stick noodles

• 1 cup beansprouts

• 1 Lebanese cucumber, slices

• ¼ cup chopped roasted peanuts

• ¼ cup coriander springs

• ¼ cup lime juice

• ¼ cup sweet chili sauce

• 1 Tbsp salt reduced soy sauce

Preparation:

1. Heat 1 Tbsp peanut oil in a frying pan on medium. Cook chicken tenderloins, in batches, 2-3 mins each side, until golden and cooked through. Stand for 5 mins, then slice.

2. Place noodles in a heat proof bowl. Cover with boiling water and stand until soft. Drain well and cut noodles using scissors (if preferred).

3. Combine chicken, noodles, beansprouts, cucumber, peanuts and coriander springs in a bowl.

4. Shake ¼ cup peanut oil, lime juice, chili sauce and soy sauce in a screw-top jar. Shake. Drizzle over salad. Serve with lime wedges.