soak the noodles in hot water for 20 mins or until softened. while they are soaking, heat the peanut oil in a non stick frying pan. slice the chicken breast in half horizontally and add to the pan. cook for 2 mind on each side or until cooked through. remove the chicken from the pan and set aside to cool while preparing the rest of the salad. drain the noodles and toss together with the spring onions, ginger, Capsicums, cucumber and chili.

make the dressing by whisking together the peanut oil, lime juice, sweet chili sauce, fish sauce splenda

cut the chicken into bite size pieces and stir into the.noodles mixture. toss through the dressing and scatter with coriander leaves and peanuts