NOODLE WEDGES WITH SMOKED CHICKEN You can substitute a purchased barbecued chicken for the smoked chicken if you like. 250 g thin fresh egg noodles 1 tablespoon polenta 2 tablespoons olive oil 150 g snow peas 150 g green beans 4 green onions 400 g coarsely shredded smoked chicken LIME AND CHILI DRESSING 1/2 cup peanut oil 1/3 cup lime juice 1 tablespoon sweet chili sauce 1 tablespoon hoisin sauce

Place noodles in large heatproof bowl, cover with boiling water, stand 3 minutes; drain.

Sprinkle polenta over base of oiled deep 19cm-square cake pan. Press cooled noodles firmly into pan, cover; refrigerate 3 hours or overnight.

Turn noodle cake onto board; cut into quarters. Heat the oil in large pan; cook noodle squares, in batches, until browned lightly both sides. Drain on absorbent paper; cut each square into 2 triangles.

Slice snow peas diagonally; cut beans into 5 cm lengths. Boil, steam or microwave snow peas and beans, separately, until just tender; drain. Cut onions into long thin strips.

Toss peas, beans and onion in large bowl with chicken. Divide noodle wedges among plates; top with chicken salad, drizzle with dressing.

Lime and chili dressing
Combine ingredients in screw-top jar; shake well.

Serves 4.

TIPS: Dressing can be made a day ahead and kept, covered, in refrigerator.

Smoked chicken are very versatile - they can be used in a wide variety of dishes, from a salad to an omelette filling to a creamy pasta sauce.

[Salads: Simple, Fast and Fresh, The Australian Women's Weekly Cookbooks]