Chilled chicken and sesame egg noodles

Keep it cool and fresh with this simple dish.

Ingredients

1 Tbsp	Peanut oil
600 g	Boneless chicken thighs, (and skinned) (Main)
1	Salt, (to season)
400 g	Egg noodles
½	Telegraph cucumbers, (or 2 lebanese)
2	Spring onions
3 Tbsp	Sesame seeds, (Lightly toasted)

Sesame sauce

2 tsp	Garlic, (finely chopped)
2 tsp	Fresh ginger, (grated)
2 tsp	Sesame seeds, (toasted and ground in morter and pestle)
2 tsp	Sesame oil
3 tsp	Honey
2 Tbsp	Light soy sauce

Directions

1. Preheat the oven to 200C. Slice the chicken, then rub with the oil and salt.
2. Put into a baking dish and cook for 15 minutes. Let cool, then shred.
3. Cook the noodles according to the instructions, then drain and let cool.
4. Make the sauce by combining all the ingredients together. Stir well, then spoon over the noodles and chicken. Refrigerate until cold.
5. Halve the cucumber lengthwise, then slice finely. Slice the spring onions.
6. Before serving, sprinkle over the sliced cucumber, spring onions and toasted sesame seeds.