|300 g||rice noodles|
|1||bell pepper (red)|
|200 g||sugar snap peas|
|200 ml||sweet chili sauce|
|100 ml||soy sauce|
|sesame oil for frying|
Heat a frying pan over medium heat. Transfer cashews into frying pan and toast for approx. 2 – 3 min., or until browned. Remove from pan and set aside.
Dice bell pepper and papaya. Chop sugar snap peas. Quarter, deseed, and slice cucumber. Finely slice green onion and mince red onion. Chop cilantro. Transfer all chopped vegetables and herbs, as well as toasted cashews, to a large mixing bowl.
Cut chicken breasts into strips and salt. Heat sesame oil in frying pan set over medium-high heat. Fry chicken strips for approx. 3 min. Let cool slightly, then add to mixing bowl.
Add salted water to a large saucepan and bring to a boil. Add rice noodles and cook for approx. 8 – 10 min. Drain and add rice noodles to mixing bowl.
For the dressing, add sweet chili sauce and soy sauce to a small mixing bowl and stir to combine. Add dressing to mixing bowl and toss to coat. Season with salt and pepper to taste. Enjoy!