Trident Chicken and Prawn Noodle Salad

Serves

This is a lovely crisp and light lunch dish for 4 but we often have it for dinner for 2 and fight over the leftovers on the next day.

Ingredients

• 120g Trident Rice Stick Noodles

• 1 tablespoon of homemade (or bought) chilli oil

• 200g minced chicken breast

• ½ teaspoon of Chinese five-spice

• ½ bunch of shallots or garlic chives, finely sliced

• 250g of large shelled cooked prawns or Yamba school prawns (if you're lucky enough to live near Yamba)

• Handful of roughly crushed, roasted cashew nuts

• 1½ - 2cm fresh ginger, grated

• 2 tablespoons Trident Sweet Chilli Sauce

• Juice and zest of 2 limes

• 1 tablespoon of soy sauce or Trident Stir-Fry Fish Sauce

• Small bunch of coriander, chopped

Instructions:

• Cook the noodles as per instructions on the pack, making sure they are well drained and rinsed.

• Heat the oil in the wok and brown the chicken mince with the Chinese five-spice. Add the shallots or garlic chives, prawns, cashews and ginger and heat through until the prawns are warm.

• Combine the rest of the ingredients except the coriander as a dressing and mix back in to the prawn and chicken mix with the drained noodles. Add the coriander. Serve in separate bowls.

Trident products used in this recipe:

• 

  Stir-Fry Fish Sauce

• 

  Sweet Chilli Sauce

• 

  Rice Stick Noodles