4 (800gm) corn-fed chicken breast fillets, skin on250 gm4mm-wide rice stick noodles2Lebanese cucumbers, halved lengthways, seeded and thinly sliced on the diagonal4green onions, cut into julienne½ cupfirmly packed coriander leavesSauce75 gm (¼ cup)Chinese sesame paste¼ cupsoy sauce1½ tbspcaster sugar 1½ tbspChinese black vinegar or rice vinegar1 tbspsesame oil, plus 1 tsp extra, for noodles1fresh red birdseye chilli, seeded and finely chopped1clove of garlic, finely chopped
Place chicken in a saucepan, cover with water and bring to a simmer over low-medium heat. Cook for 12-15 minutes or until chicken is just tender, then remove from pan and cool. Strain hot chicken cooking liquid through a fine sieve into a bowl, add noodles, stand for 5 minutes, then drain and cool under running water. Return noodles to bowl and toss with extra sesame oil.
For sauce, combine all ingredients and ¼ cup water in a bowl and whisk until smooth.
Using the flat side of a meat mallet, gently pound chicken to loosen fibres, discard skin, then shred into long strips and add to noodles with remaining ingredients. Toss to combine. Divide noodle mixture among bowls and serve with sauce passed separately.