Ingredients :

Chicken breasts 2 medium

Egg noodles 100 grams

Salt to taste

Sesame oil 3 tablespoons

Spring onion, finely shredded 1

Spinach, finely shredded 1 medium bunch

Pickled gherkin, sliced 1 medium

Light soy sauce 1 tablespoon

Malt vinegar 1½ tablespoons

Green chilli, deseeded & finely

chopped 1

Peppercorns, crushed 5-6

Sesame seed paste 2 tablespoons

Mustard powder 1 teaspoon

METHOD :

1. Heat three cups water, add chicken breasts and bring to a boil. Reduce heat and simmer for five to six minutes or until the chicken is tender and just cooked.

2. Remove from heat and allow chicken to stand in stock for additional fifteen minutes. Remove the chicken from stock, cool and finely shred.

3. Reheat the chicken stock and bring to a boil. Add little salt, one tablespoon sesame oil and cook the noodles in the boiling stock for three to four minutes or until almost cooked. Remove, drain, spread to cool.

4. Mix the cooked chicken with noodles, shredded spring onion, spinach and sliced gherkin in a large mixing bowl and chill in the refrigerator.

5. Combine soy sauce, vinegar, chopped chilli, crushed peppercorns, salt and the remaining sesame oil in a small bowl. Add sesame paste and mustard powder and blend.

6. Toss the chilled salad in the mustard/sesame paste dressing thoroughly, just before serving.

7. Alternatively, serve the salad in individual plates and the dressing separately.