Fast, easy and full of interesting flavours!

Serves 2
Preparation time: 10 minutes
Cooking time: 4 minutes

2 nests of fine noodles

100g Chinese cabbage, shredded

8-10 radish, sliced

4 spring onions, finely sliced

A few fine slices fresh red chilli (optional)

180g Picota cherries, halved and pitted

200g cooked chicken breast, torn into pieces

Juice of 1 lime

2tbsp toasted sesame oil

1tsp freshly grated root ginger

1tsp soy sauce

30g cashew nuts

2tsp sesame seeds

Lime wedges, to serve

1 Cook the noodles according to pack instructions (usually simmer for 3-4 minutes). Drain and rinse with cold water.

2 Combine the noodles, Chinese cabbage, radish, spring onions, Picota cherries and red chilli (if using). Share between two serving plates or bowls and arrange the chicken on top.

3 Make the dressing by mixing together the lime juice, sesame oil, ginger and soy sauce. Toast the cashew nuts and sesame seeds in a dry frying pan for 1-2 minutes.

4 Serve, sprinkled with the dressing and scattered with the nuts and seeds, with lime wedges to garnish.

Cook’s tip: Use olive oil if you don’t have any sesame oil.

Nutritional values