Chicken Noodle Salad In A Jar

• 1 Tablespoon Sesame Oil
• 1 kilogram Chicken Mince
• 2 Tablespoons Low Salt Soy Sauce
• 2 cloves Garlic, Minced
• 1 Tablespoon Minced Ginger
• 100 grams Vermicelli Noodles
• 1/2 cups Sweet Chilli Sauce, Or More To Taste
• 150 grams Coleslaw Mix
• 1 Cucumber, Diced
• 1 Capsicum (Bell Pepper), Diced
• Fresh Chopped Coriander (Cilantro), For Topping
• Additional Chili Sauce Or Sriracha, To Serve

1. Place a fry pan on medium-high heat. Add sesame oil. Add chicken mince and fry for a couple of minutes. Stir in soy sauce, garlic and ginger. Cook until chicken is cooked through, stirring and breaking up the mince as you go.
2. Cook the vermicelli noodles according to packet instructions.
3. To assemble the jars, put a tablespoon or so of sweet chilli sauce into the bottom of each jar. Evenly spread the chicken mince between the jars. Add coleslaw, cucumber and capsicum on top of the chicken. Top with the noodles and then sprinkle with coriander.
4. Seal with a lid and store in the fridge for up to 5 days.
5. To serve, tip the contents of the jar into a bowl and mix well. Add more sweet chilli or Sriracha sauce to top. Enjoy.

sesame oil, kilogram chicken, low salt, garlic, ginger, vermicelli noodles, sweet chilli sauce, mix, cucumber, pepper, cilantro, chili sauce

Taken from tastykitchen.com/recipes/salads/chicken-noodle-salad-in-a-jar/ (may not work)