Ingredients

• 1 tbsp olive oil
• 1 chicken breast
• salt and freshly ground black pepper
• 55g/2oz egg noodles
• cooked
• 1 tsp sesame oil
• 1-2 tbsp vegetable oil
• 55ml/2fl oz white wine vinegar
• pinch chilli flakes
• 55g/2oz caster sugar
• 3 tbsp soy sauce
• 1 garlic clove
• peeled and crushed

Directions

• Preheat the oven to 220C/425F/Gas 7.
• Heat the oil in a griddle pan. Season the chicken and chargrill in the hot pan for 5-6 minutes on each side. Transfer to the oven and cook for 10-12 minutes
• until cooked through.
• For the noodle cake
• mix the noodles and sesame oil in a large bowl. Heat the vegetable oil in a small pan or blini pan and place the noodles in. Cook for 3-4 minutes on each side until crispy and golden.
• To make the dressing
• heat the vinegar
• chilli flakes
• sugar
• soy sauce and garlic in a small pan for 4-5 minutes
• stirring occasionally.
• To serve
• transfer the chicken to a serving plate. Serve the crispy noodle cake alongside and drizzle the dressing over.