Chicken Soba Noodle Salad with Sesame Seed Dressing and Slaw

Steps

1. Bring a small pot of salted water to the boil.
2. Add noodles to pot of water, stir to separate and cook for about 2 minutes. After 2 minutes, add corn and continue to cook for 1-2 minutes, until noodles and corn are tender. Drain, rinse under cold water and leave to drain well.
3. Pat chicken dry and cut into 1-2cm strips.
4. Heat oil in a large fry-pan on high heat until very hot. Add chicken to pan and cook, undisturbed, for 1-2 minutes before stir-frying for 2-3 minutes, until almost cooked through.
5. Reduce heat to medium and add lime ponzu dressing to pan. Continue to cook for 1-2 minutes, until chicken is cooked through and is coated in dressing. Set aside on a plate to rest, reserving any resting juices.
6. While chicken cooks, grate carrot and thinly slice both measures of spring onion (set aside measure to serve). Add carrot and spring onion to a medium bowl.
7. Add drained noodles and corn to bowl with carrot and spring onion, along with Japanese slaw, sesame dressing and any chicken resting juices (if desired). Toss well to coat and season to taste.
8. To serve, place soba noodle salad into bowls. Top with chicken and sprinkle over coriander and spring onions (if using). Squeeze over lime.