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For the Salad

  • 125 g egg noodles
  • 1 large carrot, peeled & cut into ribbons
  • 1/2 cucumber, deseeded & sliced into crescent shapes
  • 8 cherry tomatoes, halved
  • 1/4 Chinese leaf cabbage, shredded
  • 1 bunch Spring onions, sliced
  • 2 tbsp sesame seeds, toasted
  • 2 chicken breasts, sliced

For the Dressing:

  • 2 tbsp rice wine vinegar
  • 2 tbsp runny honey
  • 1 tbsp sunflower oil
  • 1 tsp sesame oil


  1. Cook the noodles in boiling water according to the packet instructions. Drain and refresh under cold water.
  2. Combine the noodles , carrot, cucumber, tomatoes, Chinese leaf and Spring onions in a salad bowl.
  3. Mix all of the dressing ingredients together. Divide in half and pour half over the salad.
  4. Add the chicken to the remaining dressing and leave to marinate for 10 minutes
  5. Heat a frying pan until hot. Adds the chicken and fry for 4 to 5 minutes until the chicken is cooked through and golden. Add to the salad and toss together. Sprinkle with the remaining sesame seeds.
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