Roast chicken udon noodle salad

• servings: 2 servings
• active time: 20 minutes
• total time: 20 minutes

Ingredients

1cm piece of ginger, minced

juice of 1 lime

pinch of chilli powder

1 tbsp soy sauce

1 heaped tsp grated palm sugar

1 tbsp rice wine vinegar

1 tsp sesame oil

2 tbsp grapeseed oil

2 Lebanese cucumbers, seeds removed, cut into chunks

1 handful snow peas, finely julienned

4 spring onions, cut in rounds.

400 g udon noodles, prepared as per packet instructions

½ roast chicken, meat shredded

fried shallots, to garnish

Directions

In a mortar and pestle combine ginger, lime juice, chili powder, soy sauce, palm sugar, rice wine vinegar, sesame oil and grapeseed oil.Place the cucumber, snow peas, spring onions and a good pinch of salt into a large bowl and then mix together and slightly bruise with your hands; this will intensify the flavour. Now mix in the shredded chicken, noodles and dressing. Toss to coat. Dress with fried shallots.