Instructions: Place 1 cup of water in a small saucepan and add the soy sauce, ginger and garlic. When simmering, add the chicken breasts and poach for 5 minutes or until cooked through and tender. (Turning the chicken halfway through the cooking time ensures even cooking). When cooked, remove the chicken from the liquid and shred finely.

Meanwhile, finely shred the carrot, spring onions, snow peas and capsicum.

Heat a wok with 1 tablespoon of oil and add the noodles. Toss to heat through then add the shredded vegetables, sesame seeds and coriander. Add the plum sauce and toss briefly until shiny, remove from the heat and add the shredded chicken.

Make the dressing by whisking all ingredients in a jug.

To serve, mound the noodle salad on individual plates then drizzle with dressing.

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