Noodle salad with shredded chicken

Cook 50g shelf-fresh udon noodles in boiling water following packet instructions, adding 50g snow peas (thinly sliced) for last 30 seconds of cooking. Drain. Refresh under cold water. Drain. Toss noodles with ½ carrot (grated), 100g lean skinless grilled chicken breast (shredded), 2 tsp sweet chilli sauce, 2 tsp reduced-salt soy sauce and 1 tbs finely chopped long fresh red chilli. Serve.