75g (30z) flat rice noodles
175g (6oz) cooked chicken breast
1 tbsp soy sauce
4 spring onions, trimmed and finely chopped
2 tsp sesame seed, toasted
½ tsp toasted sesame oil handful of coriander leaves, roughly torn
Sea salt and pepper
Put the rice noodles into a heatproof bowl. Pour on boiling water to cover generously and leave to soak for 5 minutes.
Meanwhile, remove the skin from the chicken and cut the flesh into fine strips. Place in a bowl, add the soy sauce and chilli sauce, and toss to mix.
Drain the rice noodles, refresh under cold running water and drain thoroughly. Toss well and season with salt and pepper to taste. Add the coriander leaves.
Either serve at once or pack into plastic tubs for lunchboxes.
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