Warm Thai Chicken Salad

Ingredients

• 400g chicken breast, cut into 1 cm slices
• 1 tsp Thai green curry paste
• 3 tbsp Mr Hugh’s Rapeseed Oil
• 200g medium egg noodles
• 300g beansprouts
• Zest and juice of 1 lime

Method

1. Mix the chicken with the thai green curry paste.
2. Heat 1 tbsp of the rapeseed oil in a large frying pan and fry the chicken for 5 minutes until golden and cooked through.
3. Meanwhile, cook the egg noodles according to the packet instructions then drain and run under cold water to cool.
4. Stir the beansprouts into the noodles.
5. Mix the lime zest and juice with the remaining rapeseed oil and shake this mixture over the noodles.
6. Season to taste.

Great served with coriander and lime wedges.