Step 1

Place noodles in a heatproof bowl. Sprinkle with stock powder. Cover with boiling water and set aside for 2 minutes to soak. Add carrot and celery and set aside for a further 1 minute or until tender. Refresh under cold water. Drain and return to bowl. Add mint, chives, sprouts, chicken and ginger and combine.

Step 2

Whisk together the tamari, vinegar, oil and honey in a jug. Drizzle over the salad and toss to combine. Serve.