Salad
200g thin rice noodles
sesame oil
800g watermelon
2 little gem lettuces
1 handful of radishes
Half a bunch of fresh mint
Half a bunch of fresh coriander
Chicken
8 skinless, boneless chicken thighs
1 tbsp Chinese five-spice
olive oil
2 tbsp sweet chilli sauce
2 tbsp sesame seeds
Dressing
2 tbsp low-salt soy sauce
1 tbsp fish sauce
Half a fresh red chilli
Half a thumb-sized piece of ginger
2 spring onions
2 limes
1 small clove of garlic
Method:
1. In a bowl, fully submerge the noodles in boiling water.
2. On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the five-spice. Fold over the paper, then bash and flatten the chicken to 1.5cm thick with a rolling pin. Put into the large frying pan with 1 tablespoon of olive oil, turning after 3 or 4 minutes, until nicely charred and cooked through.
3. Drain the noodles and toss with 1 tablespoon of sesame oil on a big serving platter. Put half of the noodles into the medium frying pan, tossing regularly until nice and crunchy.
4. Remove the watermelon skin, cut the flesh into erratic chunks and add to the platter. Trim the lettuces and cut into small wedges, halve the radishes, finely slice the top leafy half of the mint and most of the top leafy half of the coriander, and scatter over the platter.
5. Put the coriander stalks into the liquidizer with the soy and fish sauces, chilli, peeled ginger, trimmed spring onions, a splash of water, 1 tablespoon of sesame oil and the lime juice. Squash in the unpeeled garlic through a garlic crusher, then whiz until smooth.
6. Drain away any excess fat from the chicken pan, put back on the heat, drizzle with the sweet chilli sauce and toss with the sesame seeds.
7. Pour the dressing over the salad and toss gently with clean fingers until well coated, then break over the crispy noodles.
8. Transfer the chicken to a board and serve with an extra sprinkling of coriander leaves.
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