• 150g Chicken Breast Chicken Breast, skinless, grilled
• 160g egg noodles Egg Noodles, boiled
• 80g red cabbage Red Cabbage, raw
• 80g bean sprouts Bean Sprouts
• 25g hoisin sauce Hoisin Sauce
• 15g spring onions Spring Onions
• 3g garlic Garlic
• pinch of Chinese five-spice
• 40g cucumber Cucumber

1. 1

   Prep everything first: wash and trim the red cabbage and beansprouts, then measure out the sauce ingredients.

2. 2

   Cook the egg noodles for 4 minutes, drain and toss with a few drops of sesame oil or water.

3. 3

   Season the chicken breast, butterfly it so it cooks evenly, then grill or pan-sear over medium-high heat for 5-6 minutes per side until the juices run clear (75°C in the thickest part).

4. 4

   Season with five-spice, then toss in hoisin and garlic over high heat for the last minute until sticky.

5. 5

   Meanwhile, steam or stir-fry the red cabbage and beansprouts for 3-5 minutes until just tender with a little bite.

6. 6

   Build the plate: egg noodles first, then the veg and chicken breast, spooning over any remaining sauce. Finish with the cucumber.

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