Crispy Noodle Salad is an Asian-style coleslaw with crunchy noodles, colourful vegetables, and lean chicken. A refreshing salad, full of protein to support your metabolism this Spring. 

Chicken: 

• 500g chicken breast (sliced) 
• 2 tbsp soy sauce 
• 2 tbsp ginger (minced) 
• 2 garlic cloves (minced) 
• 1 tbsp extra virgin olive oil 

Salad: 

• 4 cups shredded coleslaw salad (cabbage, carrot) 
• 3 spring onions, thinly sliced 
• 1/2 bunch mint, leaves picked 
• 1/4 cup peanuts, roasted, finely chopped 
• 2 tbsp soy sauce 
• 1 lime, juiced 
• 1 tbsp sesame oil 
• 100g fried noodles

1. Marinate the chicken pieces in ginger, garlic, soy sauce, salt, and pepper for 30 minutes (if possible). 
2. Heat cooking oil in a wok or stir-fry pan. Add the marinated chicken pieces and stir fry over high heat till the chicken is fully cooked. 
3. Put the chicken to the side and shred. 
4. Place coleslaw salad, spring onion and mint in a large bowl, tossing to combine. 
5. Combine peanuts, soy, lime juice and oil in a small bowl. 
6. Add noodles and chicken to salad and drizzle over dressing, tossing to combine. Scatter over extra peanuts and mint and serve immediately.