Ingredients
For the chicken
1 tbsp olive oil
1 chicken breast
salt and freshly ground black pepper
For the noodle cake
55g/2oz egg noodles, cooked
1 tsp sesame oil
1-2 tbsp vegetable oil
For the dressing
55ml/2fl oz white wine vinegar
pinch chilli flakes
55g/2oz caster sugar
3 tbsp soy sauce
1 garlic clove, peeled and crushed
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. 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.
3. 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.
4. To make the dressing, heat the vinegar, chilli flakes, sugar, soy sauce and garlic in a small pan for 4-5 minutes, stirring occasionally.
5. To serve, transfer the chicken to a serving plate. Serve the crispy noodle cake alongside and drizzle the dressing over.
