Spicy Szechuan Noodles
Sourced from: Quick and Easy Noodles by Kit Chan
350 g thick noodles, 175 g cooked and shredded chicken, 50 g roasted cashew nuts, For the Dressing: 4 chopped spring onions, 30 ml/ 2 tbsp chopped coriander, 2 chopped garlic cloves, 30 ml/ 2 tbsp smooth peanut butter, 30 ml/ 2 tbsp sweet chilli sauce, 15 ml/1 tbsp soy sauce, 15 ml/ 1 tbsp sherry vinegar, 15 ml/1 tbsp sesame oil, 30 ml/ 2 tbsp olive oil, 30 ml/2 tbsp chicken stock or water, 10 toasted Szechuan ground peppercorns
1. Cook the noodles in a saucepan of boiling water until just tender, following the directions on the packet. Drain, rinse under cold running water and drain well.
2. While the noodles are cooking combine all the ingredients for the dressing in a large bowl and whisk together well.
3. Add the noodles, shredded chicken and cashew nuts to the dressing, toss gently to coat and adjust the seasoning to taste. Serve at once.