Warm Thai chicken salad recipe

400g chicken breast, cut into 1cm slices 1tsp Thai green curry paste 3tbsp cold pressed rapeseed oil 200g medium egg noodles 300g beansprouts zest and juice of 1 large lime

Mix the chicken with the Thai green curry paste. Heat 1tbsp of the cold pressed rapeseed oil in a large frying pan and fry the chicken for 5 minutes until golden and cooked throughout and the juices run clear. Meanwhile, cook the egg noodles according to pack instructions then drain and run under cold water to cool. Stir the beansprouts into the noodles. Mix the lime zest and juice with the remaining rapeseed oil and shake the mixture over the noodles. Finally season to taste. Serve the noodles topped with the chicken. Garnish with coriander and lime wedges. *Recipe supplied by the Rapeseed Oil campaign, which aims to raise awareness of the many nutritional and culinary benefits of rapeseed oil.

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