- Pour the oil into a glass bowl and add the lemon juice and zest. Add the chicken and sprinkle with the chopped coriander.
- Allow to marinade for 30 minutes if possible. Place a griddle pan over a medium heat and add the marinated chicken fillets, cook for 6 – 8 minutes each side, depending on thickness.
- Allow to rest before slicing.
- Meanwhile prepare the noodle salad. Blanch and refresh the noodles. Preheat a wok, and drizzle 1 tbsp of sunflower oil, add the vegetables and Stir-fry for 2-3 minutes until warmed and softened slightly but still retaining their colour and slightly crisp. Season with salt and pepper. Allow the vegetable mixture to cool down completely.
- Mix the vegetables into the blanched and refreshed noodles. Stir in the chilli jam and rice vinegar and Season accordingly.
- To serve, divide the noodle salad between 4 plates and add the sliced chicken on top. Sprinkle with some fresh coriander if desired. Serve immediately.
Also more commonly known as “Pan Seared Chicken Noodle Salad”! Take a picture of your attempt and share using #SVwinningtaste or enter online to be in with a chance of winning great prizes!
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