Ingredients
1tsp Finely chopped fresh ginger root
1/2tsp Chinese five spice
1tbsp Plain flour
1/2tsp Chilli powder
12oz Chicken breasts, sliced thinly
2oz Rice noodles
4oz White cabbage, shredded finely
3inch Piece of cucumber, sliced finely
1 Large carrot, pared thinly
1tbsp Olive oil
2tbsp Lime juice
2tbsp Sesame oil
Salt and Pepper
Fresh coriander spigs, a few leaves to garnish
Preparation
Mix together the ginger, five-spice, flour and chilli powder in a mixing bowl. Seasonwith salt and pepper. Add the strips of chicken and roll in the mixture until well coated. Put the noodles into a large bowl and cover with warm water. Leave them to soak for about 5 minutes, then drain them well. Mix together the cabbage, cucumber and carrot, and arrange them in a salad bowl. Whisk together the olive oiland lime juice, season with a little salt and pepper, and use to dress the salad Heat the sesame oil in a wok and add the chicken, stir-fry for 5-6 minutes until well browned and crispy on the outside. Remove from wok and drain on paper towels. Add the noodles to the wok and stir-fry for 3-4 minutes until heated through. Mix with the chicken and pile on top of the salad. Serve garnished with lime slices and the coriander leaves
