150g Thai rice noodles

1 large or 2 medium carrots, peeled

1/2 a cucumber, sliced

2 Little Gem lettuces

4-6 sprigs of fresh mint

250g leftover cooked chicken, SHREDDED

2-3tsp sesame seeds, toasted

For the dressing:

1 good tbsp finely grated fresh ginger

1-2 red chillies, deseeded

3tbsp each red wine vinegar, soy sauce, vegetable oil and

sesame oil


SPREAD the noodles out in a large dish and pour enough

boiling water over them to cover. Leave for 15 mins, stirring

occasionally with a large fork or tongs.

Peel the carrots into long, thin ribbons straight into a large

bowl and add the cucumber slices.

To make the dressing: mix the ginger with 1 of the chillies,

finely chopped. Add the vinegar, soy sauce and oils.

Drain the noodles, then refresh them under cold water, drain

again, then add to the carrot and cucumber with almost half

the dressing. Mix well with your hands, then add torn outer

leaves of lettuce and quartered hearts, tear in the bigger

mint leaves and mix lightly.

SPREAD the salad out on a a platter. Mix the chicken with

the rest of the dressing and arrange it on the salad. Garnish

with small mint leaves, the rest of the chilli, finely