Warm soba noodle salad with crispy sesame chicken

1.In a small bowl, mix together the ginger, garlic, mirin, soy sauce, sesame oil and a pinch of salt and pepper. Pour over chicken, cover and marinate in fridge for 2 hours or overnight.

2.Place the sesame seeds and flour in a small food processor and blitz to break up the sesame seeds for around 20 seconds; you should have some whole sesame seeds and some broken pieces. Dip drained chicken pieces into seed flour mixture and toss to coat.

3.Heat a 5cm depth of oil over medium heat to 170°C, or when a small piece of bread dropped in the oil turns brown in 30 seconds. Fry chicken pieces in batches for 3-4 minutes or until juices run clear when pierced with a sharp knife. Drain on paper towels and keep warm.

4.For the noodles, warm a frying pan over medium heat, add the sesame oil and cook the garlic and ginger until fragrant but not browned.

5.In a blender or food processor, add the garlic and ginger mixture to all the other ingredients except noodles. Mix until smooth, loosening mixture with the boiling water and adding a little more if you want a thinner noodle dressing. Cook noodles as per packet instructions then stir peanut sauce through hot noodles to thoroughly coat. Keep warm.

6.In a bowl, toss together the cucumber, beans, radish, coriander, chilli and spring onion with the lime juice, oil and a pinch of salt. Serve chicken pieces on top of a bowl of noodles with a handful of salad. Sprinkle with additional coriander leaves and micro greens.

7.If you wish, serve with roasted peanuts on the side and a little dish of Kewpie mayo sprinkled with toasted black and white sesame seeds for dipping.