Ginger chicken noodle salad

Total Time: 30 MINUTES | Serves 2

INGREDIENTS

• rice vinegar 2 tbsp

• soy sauce 1 tbsp

• tahini 2 tbsp

• ginger 15g, peeled and grated

• garlic 2 cloves, crushed

• runny honey 2 tsp

• fish sauce ½ tsp

• toasted sesame oil 1 tbsp

• soba noodles 80g

• cooked chicken breast 160g, shredded

• red cabbage 150g, finely shredded

• cucumber ½, core removed, and julienned

• coriander a handful, finely chopped

• basil a handful, finely chopped

• black sesame seeds 2 tsp

• spring onions 2, trimmed and finely sliced

How to Make it

1. Whisk together the vinegar, soy, tahini, ginger, garlic, honey and fish sauce in a small bowl. Continue whisking, slowly streaming in the sesame oil until emulsified. Season to taste and set aside.

2. Cook the noodles following pack instructions. Drain in a sieve and rinse under cold water until cool. Drain well again and put in a large bowl along with the chicken, cabbage, cucumber, coriander, basil, half the sesame seeds and half of the dressing. Toss together to coat.

3. Divide the salad between plates or containers. Drizzle with the remaining dressing, then scatter over the spring onions and remaining sesame seeds. Serve or keep chilled for up to 24 hours until ready to eat.