• Thinly slice cucumber into sticks. Drain and rinse konjac noodles. • In a large bowl, combine sweet soy seasoning and a drizzle of olive oil. Add chicken tenderloins, turning to coat. • In a second large bowl, combine the low sodium soy sauce, sesame dressing and sriracha.

• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook chicken tenderloins until browned and cooked through, 3-4 minutes each side. Cook in batches if your pan is getting crowded. • Remove from heat, and return all chicken to pan, add sweet chilli sauce and a splash of water, turning chicken to coat. TIP: Chicken is cooked through when it is no longer pink inside.

• To the bowl with sriracha sesame dressing, add drained konjac noodles, cucumber and deluxe salad mix. • Toss to combine. Season to taste.

• Divide konjac noodle salad between bowls. • Top with Vietnamese chicken, spooning over any remaining glaze from pan. • Sprinkle over crushed peanuts. Enjoy!