Asian-Style Chicken Salad

• Place bean thread noodles in a small bowl and cover with boiling water until soft. Drain and refresh under cold running water. Drain
• For dressing, combine ingredients and whisk or shake to dissolve sugar
• Combine chicken, noodles and herbs in a bowl and toss through dressing
• Serve as a salad, or spoon into baby gem lettuce cups and top with fried shallots

Chicken Stir-Fry

• Place noodles in a large bowl and cover with boiling water
• Heat oil in a wok or frying pan and cook red capsicum, 4 onions and garlic until just wilted, add the chicken. Add combined chicken stock and sauces and heat through. Add drained noodles and stir-fry until noodles are heated through
• Serve immediately topped with remaining green onion

Chicken Stroganoff

• Heat a large pan over medium-high heat, add oil and cook the onion, stirring until soft. Stir in the paprika and cook for a minute or two, or until aromatic. Add mushrooms and sauce and cook, stirring until browned, about 4 minutes
• Stir in the stock and cream and bring to the boil, then simmer, uncovered for about 5 minutes or until the sauce has thickened. Stir occasionally
• Add chicken and mustard to the pan and stir until the chicken is heated through. Stir in the tarragon
• Serve with gnocchi or divide between tartlet cases