Asian Chicken Tenders with Curried Coconut & Lime Noodle Salad

Steps

1. Before you start, bring a medium pot of salted water to the boil (with the lid on). Preheat BBQ to medium-high (if using). Cook chicken. Heat a drizzle of oil in a fry-pan on medium-high heat and cook chicken for about 4 minutes each side, until golden and cooked through. Set aside to rest and reserve pan. Alternatively, do this on the BBQ.
2. Prep & cook veggies. Wipe reserved pan clean and return to high heat with a little oil. Cook capsicums for 2-3 minutes, until tender and starting to colour. Add capsicums to a bowl with bok choy and courgette. Alternatively, do this on the BBQ.
3. Meanwhile, cook noodles. Cook noodles in pot of boiling water for 3-4 minutes, until tender. Drain, refresh under cold water and drain again. Toss noodles in bowl with veggies, 1/2 tsp salt and curried coconut and lime dressing.
4. Serve noodles and chicken topped with mint, coriander and peanuts.