Peanut-chicken and noodle salad

Instructions

1 Pound chicken breasts between plastic until 1cm thick then coat with sesame oil and soy sauce and grill or pan-grill.

2 Place dressing ingredients into a screw-topped jar and shake until well mixed. Taste and adjust seasoning accordingly. Set aside to stand while preparing the remaining ingredients.

3 Bring a large pot of water to the boil then add noodles. Cook noodles until they are just done (over-done noodles will be soggy and weak) then drain. Toss with a little vegetable oil then set aside to cool.

4 Cut carrot in fine strips or matchsticks then combine with beans in a shallow pan and boil for about 1 minute. Drain. Set aside with noodles. Halve cucumber lengthways. Scoop out and discard seeds. Cut cucumber in fine strips or matchsticks. Slice onion/s and add to other vegetables.

5 Slice warm chicken breasts in 1cm-thick diagonal strips. Toss with about 1 tablespoon dressing.

6 Toss noodles, chicken, vegetables and the remaining dressing together in a large bowl. If possible, leave to stand for about 10-15 minutes then sprinkle with the lime juice and toss again. Garnish with sesame seeds and coriander if you prefer.