2 tablespoons vegetable oil
3 crumbed chicken schnitzels (375g)
225g thin dried egg noodles
¼ cup tonkatsu sauce
2 tablespoons sweet chilli sauce
200g bag classic coleslaw
2/3 cup fresh coriander leaves
1 large Lebanese cucumber, halved lengthways, thinly sliced
Kewpie mayonnaise, to serve
Heat oil in a large, non-stick frying pan over a medium heat. Add chicken. Cook, for about 4 minutes on each side, or until golden brown and cooked through. Remove. Drain on absorbent kitchen paper. Cut into 1cm thick slices.
Meanwhile, cook noodles in a saucepan of boiling, salted water for about 3 minutes, or until tender. Drain. Rinse under cold water. Drain well. Place in a large bowl.
Combine sauces and ¼ cup water in a small jug. Mix well. Add half the sauce mixture to the noodles. Toss well to coat.
Combine coleslaw, coriander and cucumber in a bowl.
To serve, place noodles on a serving plate. Top with coleslaw mixture, then chicken. Drizzle with remaining sauce mixture and mayonnaise.
TIP! You need to buy a 375g packet of noodles for this recipe. Use four bundles of the noodles then store remaining noodles in an airtight container for another use. Salad is best served as soon as it’s prepared.