|60 g||medium egg noodles such as Blue Dragon Medium Egg Noodle Nests|
|2 tbsp||rapeseed oil|
|1 tsp||Sambal Oelek chili sauce|
|2||chicken breast fillets|
|1 tbsp||sesame seeds|
|300 g||iceberg lettuce|
|1/2||cucumber, about 150 g|
|1 tbsp||fresh coriander|
|1 tbsp||sweet chili sauce|
Boil the noodles according to the instructions on the packet. Rinse and cool.
Add the oil, sambal oelek, sugar and salt to the noodles and mix. Leave to stand and in a cool place.
Toast the sesame seeds without oil in a frying pan until golden. Fry the chicken fillets in a hot pan without oil. If necessary, finish the cooking off in the oven.
Wash, drain and shred the lettuce. Peel the red onion and cut into thin rings. Slice the cucumber.
Cut the mange-tout into strips. Cut the cooked chicken fillets into thin slices.
Layer the ingredients in a bowl or then straight onto plates. Garnish with the fresh coriander and serve with a side dish of sweet chili sauce.
The impact on the climate of this dish has been calculated. The climate impact of this meal, kg CO2 equivalent (source: MTT Agrifood Research Finland):
Chicken noodle salad = 0.62