Fast, easy and full of interesting flavours! 

Serves 2 

Preparation time: 10 minutes 

Cooking time: 4 minutes 

Ingredients

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 

Method

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. 

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