Chicken and vegetable noodle salad

Step 1

Place the chicken, ginger and garlic in a large saucepan. Add enough boiling water to just cover. Place over very low heat and simmer, covered, for 9 minutes or until just cooked through. Transfer chicken to a plate, cover with foil and set aside for 10 minutes to rest. Slice the chicken across the grain.

Step 2

Meanwhile, place the noodles in a heatproof bowl and cover with boiling water. Set aside for 10 minutes to soften. Drain well.

Step 3

To make the dressing, whisk together the lime juice, tamari, fish sauce, garlic, chilli and sugar in a jug until combined.

Step 4

Combine the noodles, zucchini, capsicum, tomato, green shallot and Asian greens in a large bowl. Add half the dressing and toss to combine.

Step 5

Divide the noodle mixture among serving bowls. Top with chicken and drizzle with the remaining dressing. Serve immediately.