Cool Spicy Noodle Salad

Prepare the dressing by whisking the oils, sugar and soy sauce together. Add the garlic, ginger, chili flakes and hot garlic sauce. If you are not a fan of fiery fare, add either the flakes or sauce, not both. Squeeze 3 tablespoons (45 mL) juice from the lime and whisk in. Taste and add salt if needed. If making ahead, cover and refrigerate for up to 2 days.

Cook the noodles following package directions. Chop the peppers and prepare the carrots and add to the pasta for the last 2 minutes of cooking. Drain noodles and peppers and place in a large bowl. Add the green onions and immediately whisk the dressing and pour in. Toss until evenly coated. Stir in the chicken. Refrigerate and stir a couple of times until chilled. Serve right away or refrigerate overnight. Toss with the coriander just before serving.