Amazing Bang Bang Chicken (or tofu) Salad

Don't let the long list of ingredients put you off! Just gather them together and let this fantastic blend of flavours and textures do the talking. Although there was complete silence at my table when I served it, as they had their mouths full until the last morsel was gone ;-)

Serves 4

Ingredients:

200g vermicelli rice noodles

300g approx of cooked chicken, or strips of tofu, lightly fried

60g peanut butter, pref no salt

2 tsps soy sauce + 1 tsp fish sauce (optional)

1 tosp sweet chilli sauce

2 garlic cloves, crushed

1 thumb sized piece of ginger, peeled & grated

1 orange - zest & juice

1 carrot, peeled & grated

1/2 cucumber, sliced

4 spring onions, sliced

160g sugar snap peas, or fine green beans

1 red pepper, sliced

1 little gem lettuce, shredded

1 small bunch of coriander, roughly chopped

1 tbsp mint leaves, chopped

1 tosp of sesame oil

1 red chilli, sliced

1 tosp toasted sesame seeds

2 limes, halved

Method:

1. Break the noodles into a heat proof bowl & cover with just boiled water. Set aside for 10 mins

2. Find a large bowl & add the peanut butter, soy, sweet chilli sauce, fish sauce (if using), garlic, ginger, orange zest & juice. Add 2 or 3 tbsps of warm water & mix well.

3. Prep all the veg (carrots, cucumber, spring onions, sugar snaps or green beans, pepper & lettuce)

4. Add the chicken or tofu strips to the sauce & combine,

5. Then add all the veggies and gently stir to combine

6. Drain the noodles & add the sesame oil & mint

7. Divide the noodles into 4 bowls or plates, top with the salad, garnish with sesame seeds & fresh chilli slices, a wedge of lime & a splash more soy sauce. DELICIOUS!