Spinach & sugar snap noodle salad with ginger soy chicken

In a bowl, combine the chicken, ginger, 2 tsp soy, 1 tsp sesame oil and ½ the garlic. Marinate for 10 minutes. In a separate large bowl, whisk 1 tbsp soy, 1 tbsp sesame oil, the vinegar, sugar and remaining garlic for a dressing and set aside.

Bring a large pan of salted water to the boil, then add the peas. Return to the boil for 2 minutes then remove with a slotted spoon, drain and cool under cold water. Drain again and pat dry. Lower the noodles into the boiling water, take the pan from the heat and let it stand for 5 minutes. Drain, cool under water, drain again and toss with 1 tsp sesame oil.

Set a frying pan over a high heat and add 1 tsp sesame oil. Sear the chicken for 6-8 minutes, turning a few times, until golden, the juices run clear and there is no pink meat. Allow to rest.

Gently toss the peas, noodles, spinach, cashews, most of the salad onion and chillies with the dressing, to coat the spinach leaves. Divide between plates and top with the chicken. Spoon over the resting juices, and scatter with the remaining salad onion and chilli to serve.