CARAMELIZED CHICKEN NOODLE SALAD Palm sugar can be substituted with 1/4 cup brown sugar, if necessary. 65 g palm sugar 1 clove garlic, crushed 1 tablespoon lime juice 1 teaspoon fish sauce 2 teaspoons sambal oelek 750 g chicken tenderloins 6 green onions 1 large carrot 2 small green capsicums 420 g fresh egg noodles INDONESIAN DRESSING 2 tablespoons peanut oil 2 tablespoons lime juice 2 tablespoons sweet chili sauce 1 tablespoon fish sauce

Cook sugar, garlic, juice, sauce and sambal in large pan, stirring, over low heat until sugar dissolves. Simmer, uncovered, about 3 minutes or until mixture starts to caramelize.

Add chicken to pan; cook over low heat, uncovered, until chicken is caramelised and cooked through, turning occasionally. Remove from pan, cool 10 minutes; slice thinly.

Meanwhile, cut onions into 5 cm lengths; cut lengths into thin strips. Cut carrot into 2mm-wide lengths; cut lengths into thin strips. Quarter capsicums, remove seeds and membranes; cut capsicum into thin strips. Boil, steam or microwave carrot and capsicum, separately, until just tender; drain.

Place noodles in large heatproof bowl, cover with boiling water, stand 5 minutes; drain.

Combine noodles, chicken, onion, carrot and capsicum in large bowl with dressing.

INDONESIAN DRESSING
Combine ingredients in screw-top jar; shake well.

Serves 4.

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