You will need

(Serves 4)

2 chicken breasts

1 cup shredded coconut 

1/4 cup plain flour

4 eggs

1 packet vermicelli noodles

1 carrot

1 cucumber

200g snow peas

1 red chilli

2 stems spring onion

1 bunch coriander

1 lemon

1/4 cup soy sauce

1 tbls sesame oil

2 tbls kewpie mayonnaise


1. Preheat the oven to 180C. Cut the chicken breasts into 3 pieces. Place the coconut and plain flour into two separate bowls. Beat the eggs together in a small bowl. 

2. Dip each piece of chicken into the flour, followed by the egg and then the coconut mixture. Line a roasting tray with baking paper and place the chicken on it. Cook in the oven for 10-12 minutes, or until the coconut is slightly golden and the chicken is cooked through. 

3. Bring a pot of water to the boil. Once boiled, add in the vermicelli noodles and cook for 2 minutes, or until soft. Drain and set aside. Slice the carrot, cucumber and snow peas into thin pieces 3cm in length. Finely slice the chilli, spring onion and coriander. Mix together in a large bowl with the vermicelli noodles. 

4. Mix tougher the soy sauce, sesame oil, 1 tbls warm water and the juice of half a lemon. Mix through the noodles.

5. Divide the chicken pieces and noodle salad between plates. Serve with a dollop of kewpie mayonnaise on the side.