Asian Noodle Salad With Crispy Chicken

• 1 lb frozen breaded chicken pieces
• 8 oz rice noodles
• 1 None medium red pepper, deseeded, finely chopped
• 1 1/2 cups sugar snap peas, trimmed, thinly sliced lengthwise
• 1 None small carrot, cut into thin matchsticks
• 1 None medium red onion, halved, cut into thin wedges
• 1 cup crispy fried onions
• 2 tbsp cilantro, chopped
• 1 tbsp sesame oil
• 2 tbsp lemon juice
• 1 tbsp light soy sauce
• 3 tsp fish sauce
• 2 tsp brown sugar
• 1 clove garlic, crushed
• None None lemon wedges, to serve

1. Preheat oven to 400u0b0F. Place chicken on a baking tray. Bake for 20 mins, or until golden and cooked. Slice thinly.
2. Soak noodles in boiling water in a large, heatproof bowl for 2 mins. Stir to separate strands then drain.
3. Add pepper, peas, carrot, onion, shallots, half the chicken and half the cilantro to noodles.
4. Whisk oil, juice, sauces, sugar and garlic in a small bowl and add to noodle mixture. Toss to combine.
5. Spoon noodle salad into bowls and top with remaining chicken and cilantro. Serve at once with lemon wedges.

chicken, rice noodles, red pepper, sugar snap peas, carrot, red onion, crispy fried onions, cilantro, sesame oil, lemon juice, soy sauce, fish sauce, brown sugar, clove garlic, lemon wedges

Taken from recipes-plus.com/api/v2.0/recipes/22671 (may not work)