2Chicken Breasts, about 225 grs each, without the skin
1 teaspoonSea Salt
ΒΌteaspoonfreshly ground Black Pepper
1tablespoonEVOO, (Extra Virgin Olive Oil)
1mediumCarrot, shredded not julienned
2mediumCucumbers, Peeled and cut lengthwise, deseeded and julienned in matchstick length
4largefresh Scallions, greens included cut lengthwise and cross chopped
150grsBean Sprouts
150grsChinese Cabbage, thinly sliced or shredded
2tablespoonsSesame Seeds, toasted
For the Sauce:
70mlRice Vinegar
70mlLight Soy Sauce
30mlSesame oil
2tablespoonsfresh Ginger, grated
2tablespoonsPickled Ginger
2clovesGarlic, minced
1teaspoonChili flakes, crushed
2tablespoonsHoney
2tablespoonsPeanut Butter
Instructions
Put all sauce ingredients in a blender and blend until smooth.
Turn the oven on to 180 degrees C, air-circulation middle position.
Place the chicken breasts in an oven proof dish, drizzle with the oil, season with a pinch of salt and pepper and cook for 35 minutes. Take out of the oven, allow to cool and dice the chicken fillet in small cubes.
In a medium pot on high bring water to boil, add the salt and cook the noodles al-dente with guidance from the package instructions. Immediately strain the noodles and rinse them under cold running water. To prevent sticking. Place in a bowl.
In the bowl of the noodles and the chicken cubes add the vegetables, half the sesame seeds, the dressing and toss well. Garnish with rest of the sesame seeds and serve.