Chicken, Carrot & Instant Noodle Salad

Ingredients

• 200 g instant noodles
• 1/4 roast chicken, skin and bones removed, shredded
• 1 lebanese cucumber, cut into matchsticks
• 1/2 small red capsicum, deseeded, cut into thin strips
• 1 small carrot, peeled, cut into matchsticks
• 1 1/2 tablespoons ketjap manis

Directions

1. 1

   Cook the noodles in a saucepan of boiling water for 2 minutes or until tender. Drain.

2. 2

   Combine the noodles, chicken, cucumber, capsicum and carrot in a large bowl. Add the kecap manis and toss until well combined. Store in an airtight container.