Method

1. To make the dressing, place the water, sugar and chilli flakes in a small saucepan over a low heat and warm gently until the sugar is dissolved. Bring to the boil and cook for 30 seconds, stirring. Take off the heat and stir in the soy sauce and sesame oil. Leave to cool.

2. Half-fill a saucepan with water and bring to the boil. Add the noodles and cook for 3–4 minutes, or according to the packet instructions, until tender. Stir occasionally to separate the strands. Add the soya beans or peas to the noodles, stir well and then immediately drain in a colander. Rinse the noodles and beans under cold running water until the mixture is completely cool. Tip into a large mixing bowl.

3. Carefully peel the carrot into long, wide ribbons or cut into long, thin matchsticks. Add the carrot, pepper and mangetout to the noodle salad. Cut the chicken into thin slices and place in the bowl.

4. Pour the dressing into the bowl and toss so everything is well mixed. Add the spring onions, red chilli, fresh herbs and nuts to the bowl and toss lightly before serving.