Ingredients

• 2 bunches Hatters Coloured Carrots, peeled into ribbons (see Note)
• 1 Lebanese cucumber, seeded, sliced
• 1/4 cup rice wine vinegar
• 1 tbsp caster sugar
• 1 tsp salt
• 450g Coles RSPCA Approved Chicken Breast Fillet
• 270g pkt dried soba noodles
• 1 tsp sesame oil
• 1 garlic clove, crushed
• 1/2 cup coriander sprigs
• 2 spring onions, shredded
• 2 tbsp sesame seeds, toasted

Method

• Step 1 Combine carrots, cucumber, vinegar, sugar and salt in a large bowl. Toss to combine and set aside for 20 mins to pickle.
• Step 2 Meanwhile, place chicken in a small saucepan and cover with water. Heat over medium heat and bring to a simmer. Reduce heat to low and cook, turning occasionally, for 8 mins or until cooked through. Use tongs to transfer to a plate. When cool enough to handle, shred into bite-sized pieces.
• Step 3 Cook noodles in a large saucepan following packet directions. Drain. Cool under running water and drain well. Transfer to a large bowl with sesame oil and garlic, and toss to coat. Add chicken, pickled carrot and cucumber with pickling liquid and half of coriander. Toss to coat. Sprinkle with spring onion, sesame seeds and remaining coriander.