Sesame chicken salad with Chinese cabbage, mandarins and rice noodles

Ingredients

For 1 serving

• Chicken breast120 g
• Rice noodles45 g
• Napa cabbage120 g
• Mandarin1
• Carrots50 g
• Spring onions1
• Sesame seeds6 g
• Soy sauce15 ml
• Rice vinegar1 tablespoon
• Sesame oil6 g
• Honey1 teaspoon

Contains: gluten, soy, sesame,

In season: November – February

Method

1. Heat a non-stick pan over medium heat and cook the chicken breast for 5 minutes per side, until golden and no longer pink in the centre. Let it cool slightly and shred it with two forks.
2. Meanwhile, bring a small pan of water to the boil, cook the rice noodles for 3–4 minutes (or as the packet says) until soft; drain, rinse in cold water and snip them shorter with scissors.
3. In a small bowl, mix the soy sauce with the rice vinegar, sesame oil and honey until the honey dissolves.
4. Wash the Chinese cabbage and slice it into thin strips; peel the carrots and cut into matchsticks; peel the mandarin and separate it into segments; thinly slice the spring onion. Toast the sesame seeds in a dry pan for a minute, until fragrant.
5. Combine the cabbage, carrots, mandarin, noodles and chicken, dress with the sauce and finish with the sesame seeds and spring onion.