I know a few of you have been eagerly awaiting this dish and I don’t want to cause any prolonged salivating so here it is!! Upon presenting this to my babies this week they declared I was the best cook in the world and that I should be famous! Well who can object to the opinion of my fiercest critics and who would’ve thought such a simple recipe would get such top marks. You have to give it a go and see for yourself!
Chicken Noodle Salad
Preheat the oven to 200oC.
Mix the cashew nuts in the honey, place on a baking tray and bake in the oven for about 10 minutes, taking care not to burn them. Remove and set aside.
If you have a spiraliser, spiralise the carrots and courgettes. (Alternatively you can cut them julienne style using a mandolin or food processor, or by hand, or use a vegetable peeler to create thin strips.)
Mix these together with the edamame, beansprouts, spring onions and chicken.
In a small bowl, mix together the peanut butter, coconut aminos, lime zest and juice and sesame oil and add enough water to create a smooth sauce.
Sprinkle the honey baked nuts on top and dollop on some of the sauce.