If you are looking for the ideal healthy option to bring to work as a filling, yet easy to prepare option, this is the perfect dish for you!
4 "shells" of dried noodles 1 level teaspoon of dried crushed chilli flakes 2 chicken breasts-sliced thinly 5-6 mushrooms-sliced 1 red onion-sliced 1 ½ mixed peppers-chopped ½ cucumber-diced A handful of cherry tomatoes 4 tablespoons of sweet chilli jam 1 tablespoon natural yoghurt/mayonnaise Juice of 1 lime 1 dessertspoon oil Chopped spring onions-for garnish
Cook the noodles according to the packet instructions.
When they are cooked strain them into a sieve and place them under cold running water and keep the water running until the noodles are completely cold.
Transfer to a large bowl at this stage.
Place the sliced chicken into a small bowl with the chilli flakes and a little oil and allow to marinade in the fridge for at least an hour.
Stir-fry the sliced chicken for 4-5 minutes and then add in the vegetables (mushrooms, peppers, onions) for 2-3 minutes until warmed and softened slightly but still retaining their colour and slightly crisp.
Ensure that the chicken is fully cooked.
Allow the chicken and vegetable mixture to cool down completely.
Mix the cooled chicken and vegetables into the blanched and refreshed noodles.
Stir in the chilli jam, yoghurt/mayonnaise, oil, cucumber, cherry tomatoes and lime juice.
Arrange salad on each plate decoratively and scatter with chopped spring onions or the seeds/nuts.
Nathan Diamond shares a delicious recipe for Oyster Leek and Potato Soup, one of the Oyster recipes to celebrate the CLIFF Oyster Festival, running throughout the month of September in Cliff at Lyons, Cliff Townhouse and Cliff House Hotel.