Warm Thai chicken & noodle salad

Ingredients

• 2 large chicken breast skinless
• 175 g extra wide egg noodles dried
• 2 handfuls the salad shredded such as chinese leaf, finely good
• 2  carrots cut into thin strips
• 8  spring onion finely sliced
• 1  bell pepper red seeded finely sliced
• 1 handful cilantro leaves fresh
• 1  to 5 chilies red seeded finely chopped
• 2  garlic clove finely chopped
• 1 tbsp ginger finely chopped
• 2 tbsp soya sauce 
• 1  juice of lime 
• 2 tbsp olive oil 

Equipment

• bowl
• baking pan
• grill

Directions

1. Preheat the grill to high.
2. Put the chicken on a baking tray and grill for 10-12 minutes without turning, until cooked through.
3. Meanwhile, cook the noodles according to instructions.
4. Drain and run cold water through to stop them sticking together.
5. Mix the vegetables in a bowl. Thinly slice the chicken and add to the bowl, along with the noodles and coriander leaves.
6. Mix the dressing ingredients together with 2 tablespoons water, pour over the salad and toss well.
7. Serve straight away.