To serve, mix noodles, spring onions and mint. Divide into six piles. Finely slice chicken and lay slices over the top of noodles. Lastly, put a pile of cucumber mixture on top and drizzle with a teaspoon or so of the soy sauce.
Half fill a deep saucepan with water, add a little salt and bring to the boil. Drop in all the noodles, leave 30 seconds, then stir well. Bring to the boil, then pour in half a cup of cold water (this ‘shocks’ the noodles). Return to the boil and add another half cup of cold water, then boil again. Test noodles to see if they’re ready – they should be a little al dente. Once cooked, drain and refresh under cold running water, then drain again and mix carefully with a few tablespoons of sesame oil to prevent them sticking. Keep in the fridge for no more than 2 days.
© 2003 Peter Gordon. All rights reserved.