Asian chicken noodle salad

Ginger-sesame dressing

• 1 spring onion/shallot trimmed and cut into halves
• 4 cm piece fresh ginger peeled
• 1 garlic clove
• 1 - 2 fresh red chillies trimmed and deseeded, if preferred
• 4 pieces lime zest, no white pith, and juice
• 50 g soy sauce
• 1 tsp palm sugar (approx. 1 cm cube) (optional)
• 20 g rice wine vinegar
• 40 g hoi sin sauce
• 1 tsp sesame oil
• 20 g peanut oil
• ½ - 1 tsp salt to taste

Chicken

• 500 g water
• 500 g chicken tenderloins (see Tips)
• salt to season
• ground black pepper to season

Salad

• 100 g rice vermicelli noodles
• boiling water for soaking
• 170 g carrot peeled and cut into pieces (approx. 5 cm)
• ½ Chinese cabbage (wombok) cut into halves lengthways, then cut into thin slices crossways
• 2 spring onions/shallots trimmed and cut into thin slices on a diagonal
• 130 g red capsicum trimmed and cut into thin strips
• 70 g snow peas cut into thin strips
• 2 sprigs fresh mint leaves only
• 4 sprigs fresh coriander leaves only
• 2 tbsp roasted salted peanuts roughly chopped, for garnishing
• 1 tsp sesame seeds toasted (optional)
• 1 lime cut into wedges, to serve