Quick Week day dinner for busy people!

Mellow sesame and sicy Sichuan peppercorns combine fantastically in this quick chicken noodle dish.

INGREDIENTS:

1 Lebanese cucumber, halved lengthways, thinly sliced diagonally

1 teaspoon dried chilli flakes

1 1/2 teaspoons sesame oil

1 1/2 teaspoons Sichuan peppercorns

440 g thin egg style noodles

2 (2oog each) chicken breast fillets

4 green onions trimmed.

METHOD:

1. Cut green onions into 4cm long pieces. Place onion and chicken in a medium saucepan. Cover with cold water. Bring to the boil over medium – high heat. Reduce heat to low. Simmer covered for 4 minutes or until chicken is just cooked through. Remove from heat. Stand chicken in cooking liquid for 6 minutes. Drain. Discard green onions.

2. When cool enough to handle, shred chicken. Place noodles in a large heatproof bowl. cover with cold water. Using a fork, seperate noodles. Drain well. Thinly slice remaining green onion. Using a mortar and pestle pound Sichuan peppercorns.

3. Combine soy sauce, oil, chilli flakes and Sichuan pepper in a small bowl. Place chicken, onion and cucumber in a bowl. Drizzle over soy sauce mixture. Gently toss to combine. Serve and enjoy!

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Adelle Rodrigues

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