Place the chicken in a saucepan, cover with water and bring to the boil over medium heat. As soon as it reaches boiling point, turn off the heat and leave the chicken in the water for 15 minutes.
Cook the egg noodles according to the packet instructions, then drain and rinse under cold running water until cool.
When the chicken is cool enough to handle, remove it from the water and shred the meat.
Divide the noodles among four plates. Arrange the chicken, Egg Crepes, tomato and cucumber on top. Drizzle the dressing over the salad and serve sprinkled with the Pickled Ginger.
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