red chicken curry with noodle salad

chicken breast fillets - skin free, 500 gram(s) (remove)
green curry paste, 25 gram(s) (remove)
Soy sauce (shoyu), low sodium, 0.25 cup (remove)
Sesame Oil, 2 tbsp (remove)
Granulated Sugar, 1 tsp (remove)
*Fish Sauce, 2 tbsp (remove)
Cucumber (with peel), 1 cucumber (8-1/4") (remove)
Lime Juice, 25 grams (remove)
Shallots, 55 grams (remove)
vermicelli noodles, 100 gram(s) (remove)
*Snow Peas, fresh, 80 grams (remove)

preheat oven 200c
line baking tray with paper, place chicken,currry powder 1tbls soy in a lrg bowl , toss to coat. place chicken on tray , lightly spray with oil bake for 12-15 mins ( or until cooked) rest chicken for 5mins before slicing thickly
meanwhile place noodles in lrg bowl & cover with boiling water , for 5 mins or until softened. drain well, using sizzors cut noodles into 6cm lenghts. whisk oil,juice, sugar, fish sauce and remaing soy in a sm jug. steam snow peas until tender, drain , place noodles, eas , cucumber shallots corriander & dressing in bowl toss to combine.
serve noodle salad with chicken

Serving Size: 350 gram approx ( 100 gr of that is chicken)

Number of Servings: 3

Recipe submitted by SparkPeople user RHEE17.