Name: Ginger chicken noodle salad
Total time: 30 min
Yield: Serves 2
Ingredients: 2 tbsp rice vinegar; 1 tbsp soy sauce; 2 tbsp tahini; 15g ginger, peeled and grated; 2 cloves garlic, crushed; 2 tsp runny honey; ½ tsp fish sauce; 1 tbsp toasted sesame oil; 80g soba noodles; 160g cooked chicken breast, shredded; 150g red cabbage, finely shredded; ½ cucumber, core removed, and julienned; a handful coriander, finely chopped; a handful basil, finely chopped; 2 tsp black sesame seeds; 2 spring onions, trimmed and finely sliced

A wooden table topped with a noodle and shredded veg salad, with a pair of black chopsticks on the side

2 tbsp rice vinegar
1 tbsp soy sauce
2 tbsp tahini
15g ginger
peeled and grated
2 cloves garlic
crushed
2 tsp runny honey
½ tsp fish sauce
1 tbsp toasted sesame oil
80g soba noodles
160g cooked chicken breast
shredded
150g red cabbage
finely shredded
½ cucumber
core removed, and julienned
a handful coriander
finely chopped
a handful basil
finely chopped
2 tsp black sesame seeds
2 spring onions
trimmed and finely sliced

Method

step 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.
step 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.
step 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.