Asian chicken noodle salad

Ginger-sesame dressing

• 1 spring onion/shallot, trimmed and cut into halves
• 4 cm piece fresh ginger, peeled
• 1 garlic clove
• 1 - 2 fresh red chillies, trimmed and deseeded, if preferred
• 4 pieces lime zest, no white pith, and juice
• 50 g soy sauce
• 1 tsp palm sugar (approx. 1 cm cube) (optional)
• 20 g rice wine vinegar
• 40 g hoi sin sauce
• 1 tsp sesame oil
• 20 g peanut oil
• ½ - 1 tsp salt, to taste

Chicken

• 500 g water
• 500 g chicken tenderloins (see Tips)
• salt, to season
• ground black pepper, to season

Salad

• 100 g rice vermicelli noodles
• boiling water, for soaking
• 170 g carrot, peeled and cut into pieces (approx. 5 cm)
• ½ Chinese cabbage (wombok), cut into halves lengthways, then cut into thin slices crossways
• 2 spring onions/shallots, trimmed and cut into thin slices on a diagonal
• 130 g red capsicum, trimmed and cut into thin strips
• 70 g snow peas, cut into thin strips
• 2 sprigs fresh mint, leaves only
• 4 sprigs fresh coriander, leaves only
• 2 tbsp roasted salted peanuts, roughly chopped, for garnishing
• 1 tsp sesame seeds, toasted (optional)
• 1 lime, cut into wedges, to serve