Quick Roast Chicken Sesame Noodles

• 1 shop-bought roast chicken breast (with skin)

• 1 pack of instant noodles

• 2 tbsp Chinese sesame paste (or tahini)

• 1 heaped tsp chili oil

• 2 tbsp light soy sauce

• 1.5-2 tsp black vinegar (or rice/cider vinegar)

• 2 tsp sugar

• 1 tsp sesame oil

• Sliced spring onions (for garnish)

• Cucumber (thinly sliced and matchstick-cut)

• Optional: Chicken roasting juices or stock for thinning the sauce

Prepare Ingredients:

Thinly slice the cucumber and cut into matchsticks. Set aside.

Shred the chicken breast, including the skin, into bite-sized pieces.

Cook Noodles:

Boil the instant noodles according to packet instructions. Drain and rinse briefly under cold water to maintain a warm noodle salad consistency.

Make the Sesame Chili Sauce:

In a bowl, mix sesame paste, chili oil, soy sauce, vinegar, and sugar until smooth. Adjust sweetness and tartness to taste. Thin the sauce with chicken roasting juices or stock until it reaches a dripping consistency.

Add sesame oil at the end and stir well.

Assemble the Dish:

Toss the noodles, shredded chicken, and cucumber with the sauce until evenly coated. Garnish with sliced spring onions.

Serve and Enjoy:

Plate up your warm noodle salad and dig in! Perfect for a quick and flavourful lunch.