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1 Put the whole chicken fillets in the stock, bring to the boil then simmer over low heat until the chicken is just cooked (about 10 minutes, depending on the size). Lift out the cooked chicken (keep the stock for soup), allow to cool slightly until manageable, then flake. You can use any cooked chicken for the salad or, if you’re short on time, cut the chicken into strips and stir-fry.
2 Mix all the salad dressing ingredients and stir through the warm cooked chicken. Remember, the noodles will temper the strong flavours, so check the flavour only once the noodles have been added.
3 Soak the noodles in boiling water for 5 minutes. Drain and mix through the chicken. Allow the noodle mixture to cool completely while you get the rest of the salad ingredients ready. Taste the chicken and season to taste with extra soy sauce, citrus and/or fish sauce.
