Oriental Chicken Noodle Salad

I love noodle salads, it's a shame I don't make them more often. I love those Asian flavours and they seem to intensify when cold in a salad. The original recipe has no noodles in it but I needed carbs the night I had it in preparation for working hard at Zumba! Really tasty.

Oriental Chicken Noodle Salad (adapted from BBC Food)
(Serves 4)
(10 WW ProPoints per serving)

160g noodles
2 skinless, boneless chicken breasts

4 tbsp clear honey
2 tbsp rice vinegar
2 tbsp soy sauce
1 tbsp sesame oil
1 large carrot, cut into fine matchsticks
1/2 white cabbage, finely sliced
1 garlic cloves, crushed
2.5cm/1in piece fresh ginger, peeled and grated
2 tbsp sesame seeds, toasted
small bunch of fresh coriander, roughly chopped
1 bunch of spring onions, shredded
1/2 cucumber, peeled, halved, de-seeded and cut into matchsticks

Cut the chicken into thin strips and mix with the honey, vinegar and soy sauce. Leave to marinate in a non-metallic bowl for about 30 minutes.

Heat the sesame oil in a frying pan and cook the chicken over a high heat with any marinade for about 5 mins until the chicken is cooked through, add in the cabbage and carrot and stir fry for 2 more mins leaving some cooked marinade in the pan to use as the salad dressing.

To serve warm, toss in a large bowl with the remaining ingredients and eat immediately. To serve cold, leave the cooked chicken, carrot, cabbage and marinade to cool and then toss with the remaining ingredients.