Glass noodles with smashed cucumber, chicken and garlic dressing

Ingredients

For 1 serving

• Glass noodles60 g
• Chicken breast110 g
• Cucumber150 g
• Garlic2 cloves
• Rice vinegar1 tablespoon
• Tamari1 tablespoon
• Sesame oil2 teaspoons
• Cayenne pepper1 pinch
• Cilantroto taste

Contains: soy, sesame,

In season: June – September

Method

1. Bring a small pan of water to the boil, add the chicken breast, lower the heat and poach for 12 minutes at a gentle simmer, until white right through; drain and let it cool.
2. Meanwhile cover the mung bean noodles with boiling water and leave for 5 minutes, until clear; drain and rinse under cold water.
3. Wash the cucumber, smash it with the flat of a knife until it splits and cut into 2–3 cm pieces; this way it soaks up the dressing better.
4. Finely chop the garlic and mix it with the rice vinegar, tamari, sesame oil and chilli powder.
5. Shred the chicken with two forks, toss the noodles, chicken and cucumber with the sauce and finish with fresh coriander leaves.