Vietnamese-style chicken and noodles
The sweet, salty dressing makes the chicken and noodles sing, plus it’s packed with veg.
1 Put the noodles in a pan and cover with freshly boiled water, then soak until tender. Drain, rinse under cold water, then set aside.
2 Heat a large, non-stick frying pan with the oil, then fry the chicken for 8-10 mins, turning over halfway, until golden.
3 Remove the chicken to a plate, and add the soy and honey to the pan juices. Return the chicken and turn to coat in the glaze. Set aside.
4 Put the chilli in a bowl with the lime, fish sauce and rice vinegar, plus a pinch of sugar (optional). Add the sliced vegetables and a pinch of salt, tossing to combine.
5 Slice the chicken, then divide the noodles between 4 shallow bowls. Top with the chicken and drizzle over any cooking juices with the vegetables, herbs and peanuts.
Cobb salad
This American chopped salad is a little bit of everything, so no need to be decisive!
1 Heat a non-stick frying pan. Toast the pumpkin seeds until they start to pop. Remove from the pan and add the bacon; cook until crisp. Place on a sheet of kitchen towel to drain the fat.
2 Season the chicken and add to the hot pan. Cook for 5 mins on each side or until the juices run clear.
3 Meanwhile, put the eggs into a pan, cover with cold water and bring to a boil. Once boiling, cook for 7 mins. Run under cold water then peel and slice into quarters.
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