Served with grilled asparagus. Inaniwa noodles look somewhat like flat spaghetti and are available from Japanese stores as well as Asian shops.
Serves 4

Ingredients
•300g Inaniwa noodles
•4 chicken boneless breasts
•3 tablespoons chopped chives
•Salt and black pepper
•Frisee lettuce to serve

For the dressing
4 tablespoons lemon juice
4 tablespoons rice vinegar
3 tablespoons soy sauce
2 teaspoons red chili paste
2 teaspoons garlic puree
4 tablespoons tomato paste
150 ml grapeseed oil

Method
1. First make the dressing. Mix together the lemon juice, vinegar, soy sauce, chili paste, garlic puree, pasta and some black pepper and whisk in the grapeseed oil and set aside.
2. Bring a large pan of water to the boil and add the noodles and cook for 3-5 minutes or until just tender. Drain well and refresh under cold running water and drain again.
3. Season the chicken breasts and them on a ridged griddle for 10-15 minutes until they are cooked and set aside and keep warm.
4. Wash the noodles again and shake off the excess water. Place in a bowl and toss gently with the dressing. Arrange the Frisee lettuce on 4 serving plates and place the noodles on top and sprinkle the chopped chives. Slice the hot chicken breasts and place them on top of the noodles and serve at once.