Honey-soy chicken noodle salad

Instructions

1. Combine soy sauce and honey in a shallow dish. Add chicken and turn to coat. Cover and refrigerate for 20 minutes.
2. Heat oil in a large non-stick frying pan over high heat. Drain chicken, reserving marinade. Cook chicken for 4 minutes each side or until cooked through. Transfer chicken to a clean board and thickly slice. Add marinade and ⅓ cup (80ml) water to pan. Bring to the boil over medium-high heat. Cook for 2 minutes.
3. Meanwhile, cook noodles in a large saucepan of boiling water, following packet instructions, adding carrot and snow peas halfway through cooking time. Drain. Refresh under cold water and drain.
4. Divide noodles, carrot and snow peas among serving plates. Top with cucumber and chicken. Drizzle with sauce and sprinkle with shallot.