750g/1lb 10oz cooked chicken
70g/3oz Chinese glass noodles, broken into small pieces
3 cloves garlic, lightly smashed
1 small bunch coriander
85g/3½oz smooth peanut butter
2 tbsp light soy sauce
1 tbsp clear honey
1 tsp chilli oil
1 tbsp rice vinegar
1 tsp dry sherry
1 cucumber, peeled, seeded and cut into thin shreds
Remove and skin or bones from the chicken. Beat the flesh with a rolling pin to loosen the fibres. Shred the chicken with two forks.
Pour very hot water over the noodles and soak for 5 minutes.
In a food processor, blend the garlic, coriander, peanut butter, soy sauce, honey, chilli oil, vinegar and sherry and blend until smooth.
Divide noodles between four serving plates, top with cucumber strips, then the chicken. Drizzle with peanut sauce without smothering it.
Garnish with extra coriander leaves and serve.
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Paella
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