Step 1

Whisk mirin, sake, miso and sugar in a large bowl to combine. Add chicken, toss to coat, cover and refrigerate for 20 minutes (or longer if time allows) to marinate

Step 2

Cook noodles according to packet instructions. Drain and cool under cold running water. Place noodles in a large bowl with 2 tsp oil and toss to coat. Add edamame, cabbage, spring onion and mint.

Step 3

To make dressing, whisk together remaining oil, soy sauce, vinegar, tahini and ginger in a bowl.

Step 4

Heat barbecue to high and grill chicken, turning often, for 6-8 minutes until slightly charred and cooked through. Cover loosely with foil, rest for 5 minutes and thickly slice.

Step 5

When ready to serve, add dressing and chicken to noodle mixture and toss to combine. Place on a platter and scatter with extra mint leaves and crisp shallots.