Chicken chow mein salad

Cook the noodles according to packet instructions and until noodles are tender. Transfer to a bowl.

Place the beans and frozen peas into a heatproof bowl, cover with boiling water, stand for 2 minutes until bright green, drain and refresh in cold water. Add to the noodles.

Add the chicken, mushrooms, coleslaw mix, celery and onions to the noodles. Toss to combine.

To make the dressing: In a jar with a lid, combine the oil, sweet chilli sauce, soy sauce, curry powder, ginger, lemongrass and 1 tablespoon of water. Secure the lid and shake well to combine. Pour the dressing over the salad, toss gently and scatter with coriander (if using). Serve the salad into two bowls and enjoy.

TIPS:

• You can prepare the salad ahead and keep it in an airtight container in the fridge. Dress the salad just before serving.
• If you have some extra time, try our wok-tossed version. Prepare noodles as per packet instructions. Stir-fry mushrooms, carrot and capsicum in a wok over medium-high heat for 1 minute, add beans for 30 seconds then add prepared noodles and stir-fry for another 30 seconds. Add remaining vegetables and chicken and stir-fry for another 30 seconds. Finally add dressing and stir-fry until combined. Scatter with coriander and serve.