Japanese thin noodles and chicken soaked in rice wine vinegar, soy sauce, mirin, sesame oil and ginger to allow fresh flavour take control of this Japanese favourite dish
1.Bring a large pot of water to the boil; cook the noodles for 2-3 minutes or until just tender. Drain and rinse under cold water.
2.Combine the rice wine vinegar, soy sauce, mirin, sesame oil and ginger in a small bowl; stir to combine.
3.In a large bowl, combine the noodles, cabbage, capsicum and broccolini. Add the dressing and toss to combine. Divide among four plates or bowls and top with the sliced chicken breast. Not suitable to freeze or microwave.
