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1
Put the chicken breasts in a medium pan and cover with cold water.
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2
Add the garlic, ginger, bay leaf and chilli, cover with a lid and bring the water to the boil.
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3
Then turn down the heat and simmer for 1012 minutes or until the chicken is cooked all the way through and piping hot.
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4
Meanwhile, place the dressing ingredients in a large bowl, add salt and pepper and set aside.
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5
Once the chicken is cooked remove it from the liquid and set it aside to cool down a little.
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6
Fish out and discard the garlic, ginger, bay leaf and chilli with a slotted spoon.
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7
Add 5 tablespoons of the cooking liquid to the dressing in the bowl and whisk everything together until combined.
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8
Top the water up in the pan so there is enough to cook the noodles in.
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9
Return to a high heat and bring to the boil.
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10
Cook the noodles according to the packet instructions.
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11
Once cool enough to handle, slice the chicken into 1cm pieces or shred it using a fork.
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12
Add to the dressing along with the carrot, spring onion and cucumber.
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13
Once cooked, drain the noodles well and rinse them under cold running water to help cool them down a little.
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14
Add them to the salad also and toss everything together until evenly coated in the dressing.
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15
Divide amongst serving bowls, top with the ripped up coriander or basil leaves, if liked, and serve.
