Cook the noodles according to packet instructions. Transfer to a bowl.
Place the beans and 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, celery, onions, cabbage, and bell pepper to the noodles. Toss to combine.
To make the dressing, combine oil, sweet chilli sauce, and soy sauce in a jar. Secure the lid and shake well to combine. Pour the dressing over the salad, toss gently and serve.
TIP: If you have extra time, try a wok-tossed version. Prepare noodles as per packet instructions. Stir-fry mushrooms, and bell pepper in a wok over medium-high heat for 1 minute, add beans for 30 seconds, add prepared noodles and stir-fry for another 30 seconds. Add remaining vegetables, chicken and stir-fry for another 30 seconds. Finally add dressing and stir-fry until combined. Serve with lemon wedges.
Nutrition facts per serving
Makes 2 servings
|Total Fat||7.7 g|
|- Saturated Fat||1.4 g|
|Total Carbohydrate||49.6 g|
|- Dietary Fiber||8 g|
|- Total Sugars||12.3 g|
|-- Added Sugars||0 g|