Asian-Inspired Chicken Udon Salad

• Slice the cucumber into crescents.
• Cut the tomato into wedges and the onion into half rings.
• Finely chop the coriander.
• Transfer all of this to a salad bowl and toss well to combine (see Tip).

Tip: you can also serve the coriander separately so as to allow everyone to garnish as preferred.

• Heat the sunflower oil in a wok or deep frying pan over medium-high heat.
• Fry the chicken mince for 3 minutes, separating it as you do so.
• Add the udon noddles and two thirds of the sauce, mix well and fry for 2 - 3 minutes.
• Meanwhile, roughly chop the peanuts and slice the red chili pepper* into thin rings.

*Take care, this ingredient is spicy! Use as preferred.