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FN | Just Recipes Serves 2 Ingredients 2 x 7 oz [200 g] chicken breasts Sea salt and freshly ground black pepper Vegetable oil, for grilling 5 oz [150 g] snow peas (mange-tout), trimmed ½ cup [125 ml] fresh coriander leaves ¼ cup [60 ml] fresh basil leaves 1 long red chili, seeded and chopped For the dressing1 tbsp [15 ml] lime juice 1 tbsp [15 ml] fish sauce 2 tsp [10 ml] brown sugar For the noodles6 oz [170 g] dried egg noodles 2 green onions, sliced 2 tbsp [30 ml] soy sauce 1 tbsp [15 ml] sesame oil 1 tbsp [15 ml] peanut or vegetable oil To serveChopped peanuts Fresh limes Method Heat a grill pan over medium-high heat. Place the snow peas in a heat-proof bowl with a slash of water. Bring a large pot of water to the boil and cook the egg noodles until al dente. Divide the noodle between two serving bowls, then top with the chicken salad. Recipe Credit: Inspired by two recipes from Donna Hay’s 10-Minute Meals. Serves 4 Heat olive oil in a large sauté pan over over medium-high heat. Makes 16 brownies Serves 2

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