Char Siu Chicken Noodles with Crunchy Slaw

100g dried egg noodles

1 tbsp The Good Oil Extra Virgin High Oleic Sunflower Oil

300g chicken thigh fillets (skinless) cut into bite sized pieces

225g bag of Asian slaw

1½ spring onions thinly sliced

1 tsp rice vinegar

¼ C roasted cashew nuts

½ handful fresh coriander roughly chopped

½ tsp cornflour

1½ tbsp water

2 tbsp char siu sauce

1½ tbsp soy sauce

1 tsp rice vinegar

1 tsp sesame oil

2cm fresh ginger finely grated

1 clove of garlic crushed

To make the char siu sauce, mix the cornflour and water together in a bowl until smooth, then add remaining sauce ingredients and mix to combine.

Cook noodles according to packet directions. Drain well into a colander or sieve, then run under cold water to cool. Drizzle with a little oil and toss to coat to prevent noodles from sticking together.

Heat a splash of oil in a large frying pan over medium-high heat and cook the chicken over medium heat until well-coloured and just cooked through.

Add the char siu sauce mixture to the chicken and cook for a few minutes, stirring often, until sauce has thickened.

Add noodles to the chicken and toss to coat until heated through.

Place the slaw mixture, spring onions, vinegar and a good pinch of salt into a bowl and toss to combine.

Serve the noodles with the slaw on the side and top with the cashews and coriander.