Chicken, Carrot & Instant Noodle Salad

• 200 g instant noodles
• 14 roast chicken, skin and bones removed, shredded
• 1 lebanese cucumber, cut into matchsticks
• 12 small red capsicum, deseeded, cut into thin strips
• 1 small carrot, peeled, cut into matchsticks
• 1 12 tablespoons ketjap manis

1. Cook the noodles in a saucepan of boiling water for 2 minutes or until tender.
2. Drain.
3. Combine the noodles, chicken, cucumber, capsicum and carrot in a large bowl.
4. Add the kecap manis and toss until well combined.
5. Store in an airtight container.

instant noodles, chicken, lebanese cucumber, red, carrot, ketjap manis

Taken from www.food.com/recipe/chicken-carrot-instant-noodle-salad-376973 (may not work)