Ching-He Huang’s Peanut Chicken Noodle Salad

250g/9oz (125g/4oz dried weight) white shi wheat flour noodles, cooked
Toasted sesame oil
1tbsp light soy sauce
2 skinless chicken breast fillets (about 500g/1lb 2oz)
1 large handful of unsalted cashew nuts to garnish
For the peanut sauce
1tbsp groundnut oil
2 small shallots, finely chopped
3tbsp crunchy peanut butter
1 medium red chilli, deseeded and finely chopped
6tbsp vegetable stock
3tbsp water
To serve
1 medium red chilli, deseeded and finely chopped
1/2 cucumber, halved lengthways, deseeded and finely sliced
1 small handful of beansprouts
1 small handful of freshly chopped coriander
1 small spring onion, sliced lengthways
1. Toss the noodles in the sesame oil and soy sauce, cover and chill until needed.
2. Boil the chicken until cooked (about 10 minutes, depending on the thickness of the breast). Drain and shred by hand.
3. Dry-fry the cashew nuts for the garnish in a hot pan for a few minutes until browned. Crush in a pestle and mortar or place in a plastic bag and bash with a rolling pin.
4. To make the peanut sauce, heat a wok over a high heat and add the groundnut oil. Add the shallots and fry for less than 1 min until translucent, then add the peanut butter and red chilli and stir-fry together for less than 1 min. Add the stock and water and mix well. As the sauce starts to bubble, turn the heat off and transfer to a bowl. If you like a thick sauce, keep as it is – for a thinner sauce, add a few tablespoons of water and stir well.
5. Layer the noodles with all the serving ingredients on each plate and then top with the shredded chicken pieces. Finally, drizzle over the warm sauce, sprinkle on the crushed cashew nuts and serve immediately.