Ingredients

• 200 g packet thin egg noodles (or noodles of your choice)
• 1 Tbsp Chinese Szechuan Seasoning
• 2 Spring onions, thinly sliced
• 3 cm fresh ginger, thinly sliced
• 3 skinless chicken breasts
For the dressing
• 2 Tbsp Grapeseed oil
• 2 Tbsp Tamari (or soy sauce
• 1 Tbsp apple cider vinegar
• 2 garlic cloves, crushed
• 2 spring onions, finely chopped
• 2 tsp sesame seeds plus extra for serving
• 1 C baby spinach
• 2 medium lebanese cucumbers, grated using a vegetable peeler or a mandolin if you have one

Instructions

1. In a large deep sided saucepan or fry pan add the szechuan seasoning, spring onions, ginger & chicken breasts and cover with water. Bring to the boil and then let stand for 5 minutes or so until the chicken is cooked through.
2. Drain and then shred with two forks or in the Thermomix (speed 4 / 5 seconds) and then chill in the fridge while you cook the rest (this part can be made up to a day ahead)
3. Cook the noodles as per packet instructions. Drain and rinse under cold water, transfer to a large bowl
4. Add all the dressing ingredients and the chicken and toss to combine. Transfer into serving bowls and sprinkle some more sesame seeds.
5. Enjoy!