1 lb boneless, skinless chicken breasts
1 package rice stick noodles
6 green onions, sliced
1 large red bell pepper, sliced
2 cups sliced snow peas
3/4 cup julienned carrots
1 can baby corn, drained (optional)
3 Tbsp fresh mint leaves
3 Tbsp fresh cilantro leaves
2/3 cup roasted cashews
1 Tbsp sesame oil
2 Tbsp canola oil
1/3 cup lime juice
1/3 cup kecap manis sauce or hoisin sauce*
1/4 cup sweet chili sauce*
Grill or pan fry chicken breasts until thermometer reads 170F (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.
TIP: Kecap manis, hoisin sauce and sweet chili sauce are available at Asian markets and some large grocery stores.