Soy & Ginger Chicken With Glass Noodle Salad

Soak the noodles in lukewarm water for 15 minutes, drain and set aside.

Put the marinade ingredients in a large bowl, together with the chicken, and leave to marinate for 10 minutes.

To make the dressing, put all the ingredients for the dressing together in a bowl and mix well. Heat the oil in a heavy-based frying pan or skillet over a medium-high heat. Cook the chicken for 5 minutes on each side until nicely browned and cooked through. Lift out and place in a bowl and allow to cool for 5 minutes, then place on a board and cut into slices 2cm thick. In a large bowl, mix together the noodles, onion and tomatoes with the dressing. Transfer to four serving bowls, divide the chicken between them and garnish with the coriander, mint, pomegranate seeds and peanuts. Serve immediately.