Step 1

Put the noodles into a heatproof bowl and cover with just-boiled water. Set aside for 10 minutes, stirring occasionally, while you prepare the salad.

Step 2

Spoon the peanut butter, soy and chilli sauce, garlic, ginger, orange zest and juice into a bowl and whisk to combine. Add 2–3 tablespoons of warm water and whisk until smooth. Add the chicken and stir to coat in the dressing.

Step 3

Mix the carrot, cucumber, spring onions, sugar-snap peas, red pepper and lettuce in a large bowl. Add the coriander and stir through.

Step 4

Add the chicken and dressing to the salad and lightly stir together.

Step 5

Drain the noodles and return to the bowl. Add the sesame oil and mint leaves and stir to coat.

Step 6

Divide the noodles between four serving plates, then top with the chicken salad and scatter over the chilli and sesame seeds. Serve the lime halves alongside.