Asian Chicken & Rice Noodle Salad with Orange & Tamarind Dressing

200g rice noodles
1 packet snow peas
Oil spray
1 clove garlic, crushed
400g Tegel Lean & Lite Skinless Breast Fillets, sliced
2 carrots, cut into matchsticks
1 Lebanese cucumber, cut into chunks
1 red or yellow pepper, cut into strips
1 cup bean sprouts
1/4 cup chopped fresh herbs – coriander, mint

Dressing:
1/4 cup orange juice
2 tbsp reduced salt soy sauce
3 tbsp sweet chilli sauce
1 tsp tamarind puree
2 tsp sesame oil
1 small garlic clove, crushed

Prepare the rice noodles following the instructions on the packet. Drain and set aside.

Blanch the snow peas in boiling water for 30 seconds. Drain and set aside. Spray a medium sized non-stick frying pan with oil spray and heat. Add the garlic and chicken and stir fry over high heat for 4 to 5 minutes or until the chicken is golden brown and cooked through.

Place the drained rice noodles on a serving platter. Top with the chicken, snow peas, carrots, cucumber, red or yellow pepper, bean sprouts and herbs.

To prepare the dressing, combine all ingredients. Drizzle over salad and serve immediately.