Glass Noodle Chicken Salad

• 100g mung bean vermicelli
• 100g chicken breast or thigh
• ½ carrot
• ½ cucumber
• 2 spring onions
• 1 tablespoon sesame seeds

The Dressing

• 2 tablespoons light soy sauce
• 1½ teaspoons Chinkiang black rice vinegar
• 1½ teaspoons granulated sugar
• 1 tablespoon chicken stock
• 1 tablespoon sesame paste
• 2 tablespoons chilli oil
• ½ teaspoon Sichuan peppercorns, crushed
• 1 teaspoon sesame oil

1. Put the mung bean vermicelli in a bowl, cover with hot water and leave to soak for 5 minutes, until the noodles have softened but are still al dente. Remove from the water and leave to dry on a clean tea towel.

2. Bring a saucepan filled with water to a boil, add the chicken and poach for 7–10 minutes, or until cooked through. Remove from the pan, drain and slice into thin shreds.

3. Cut the carrot, cucumber and spring onions into fine matchsticks.

4. Toast the sesame seeds in a dry wok until fragrant and golden brown (about 2–3 minutes), then set aside.

5. Put all the dressing ingredients in a small bowl and mix together well.

6. Place all the salad ingredients except the sesame seeds in a separate bowl, pour over the dressing and mix together until everything is evenly coated. Transfer the dressed salad to a serving plate and scatter over the toasted sesame seeds to finish. Serve.