Ingredients

• 1/4 cup rice vinegar (or white vinegar)
• 1 tablespoon sugar
• 1 tablespoon canola or rice bran oil
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 teaspoon grated fresh ginger
• 1/4 teaspoon chilli flakes (optional)
• 4 large handfuls mesclun salad mix
• 1 large carrot, grated
• 1/2 telegraph cucumber, chopped into 2cm chunks
• I large handful mung bean sprouts
• 3 spring onions, finely sliced
• 350g sliced cooked chicken
• 1/2 cup basil leaves, roughly torn
• 1/2 cup coriander leaves
• 1/4 cup sesame seeds, lightly toasted
• Large handful crisp fried noodles

Method

Mix together the vinegar, sugar, oil, soy sauce, sesame oil, ginger and chilli in a glass jar, stir or shake to combine. Combine salad leaves, carrot, cucumber, sprouts, spring onion, chicken, basil and coriander in a large bowl or platter. Sprinkle over sesame seeds and noodles, toss to mix. Drizzle with the dressing, toss again and serve immediately.