10-Min Sweet Chilli Chicken Noodle Salad

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps

Wash your fruit and veg

Note: Please make sure you cook your chicken thoroughly (until there's no pink meat and it's piping hot!) as cooking equipment varies

Now, let's get started!

Boil a kettle

Heat a large, wide-based pan (preferably non-stick) with a drizzle of vegetable oil over a medium-high heat

Once hot, add the diced chicken with a pinch of salt and the ginger & garlic paste and cook for 5-6 min or until the chicken is cooked through (no pink meat!)

Meanwhile, add the fine egg noodles to a pot and cover with boiled water until fully submerged

Bring to the boil over a high heat and cook for 4-5 min or until tender with a slight bite

Once cooked, drain and rinse under cold water then set aside until they're completely drained

Cut the yellow pepper[s] in half (scrape the seeds and pith out with a teaspoon) then cut into thin strips

Shred the little gem lettuce[s]

Add both to a large bowl

Slice the red chilli[es] finely

Tip: Deseed them if you can't handle the heat!

Add the chilli jam, soy sauce and Sriracha (can't handle the heat? Go easy!) with 2 tbsp [4 tbsp] vegetable oil to a small bowl and give everything a good mix up – this is your sweet chilli dressing

Add the drained noodles to the bowl with the sliced peppers and shredded lettuce and give everything a good mix up– this is your noodle salad