200 g packet dried egg noodles
1 large carrot
150 g snow peas trimmed
1 tbsp sesame seeds
2 cups shredded cooked chicken (250 g)
⅓ cup oriental fried noodle salad dressing
2 tbsp water
- Cook noodles in a large saucepan of boiling water for about 4 minutes, or until tender. Use a fork to separate noodles. Drain.
- Place noodles in a large bowl. Cut with kitchen scissors into shorter lengths.
- Peel and grate carrot. Thinly slice snow peas lengthways. Add to noodles with remaining ingredients. Toss to combine.