Directions

To Prep

1. Coat 500g of chicken tenderloins with 1 packet of Lee Kum Kee Ready Sauce for Cantonese Chicken.

To Cook the Chicken

1. Heat 2 tbsp of oil in a frying pan on medium. Add tenderloins and cook on both sides until cooked through.
2. Remove chicken and let sauce simmer in the pan until it caramelises.
3. Return the chicken briefly to the pan to coat in the caramelised sauce. Remove chicken from the pan and let rest while making the rest of the salad.

To Cook The Noodles

1. Cook 250g of vermicelli noodles in boiling water until just tender. Tip into a colander and run under cold water immediately to make sure they don’t keep cooking.

To Make The Salad

1. Cut 2 carrots, 2 Lebanese cucumbers and 1 red capsicum into matchstick size pieces. Slice 1 baby cos lettuce and about 6 spring onion stalks (only green bit.)
2. Mix cool noodles and vegetables together in a salad bowl.

To make dressing

1. Mix half a cup of sweet chilli sauce with 3 tbsp of fish sauce, 2 tbsp white vinegar and 3 tbsp of boiling water to thin it out a bit.
2. Taste dressing and if you wish you can adjust the sweet, sour, salty flavors by adding more of the sweet chilli, vinegar or fish sauce respectively until it tastes just right for you.

To Serve

1. Mix dressing through the salad. Put vermicelli noodle salad on a plate. Cut tenderloins into 1cm slices then arrange on top of the salad.
2. Top with cashew nuts for some crunch and add some lemon wedges to squeeze over the top. Garnish with curled spring onion by cutting spring onion into thin matchsticks and placing in refrigerated water briefly until it curls.
3. Enjoy