Preparation Time: 20 minutes
Cook Time: 15 minutes
Cut: Boneless chicken
1 lb (450 g) boneless, skinless chicken breasts
1 package rice stick noodles
6 green onions, sliced
1 large red bell pepper, sliced
2 cups (500 ml) sliced snow peas
3/4 cup (180 ml) julienned carrots
1 can baby corn, drained (optional)
3 Tbsp (45 ml) fresh mint leaves
3 Tbsp (45 ml) fresh cilantro leaves
2/3 cup (160 ml) roasted cashews
1 Tbsp (15 ml) sesame oil
2 Tbsp (30 ml) canola oil
1/3 cup (80 ml) lime juice
1/3 cup (80 ml) kecap manis sauce or hoisin sauce*
1/4 cup (60 ml) sweet chili sauce*
Tip: Kecap manis, hoisin sauce and sweet chili sauce are available at Asian markets and some large grocery stores.
Grill or pan fry chicken breasts until thermometer reads 165F (74C) (about 5-7 minutes per side).
Remove chicken from heat and cool for 10 minutes. Cut into thick slices and set aside.
Pour boiling water over the noodles and allow to stand for 1 minute or until softened. Rinse under cold water and drain well.
Place noodles in a bowl, add all the vegetables, herbs, cashews and chicken.
In another bowl, put the oils, lime juice, kecap manis (or hoisin sauce) and the sweet chili sauce. Whisk to combine.
Pour over the salad and toss well before serving.