Sesame chicken noodle salad

To add interest, use a variety of different coloured cherry tomatoes.

Sesame dressing

¼ cup	Canola oil
2 tsp	Sesame oil (Main)
3 Tbsp	Cider vinegar
1 Tbsp	Grated root ginger
1 clove	Garlic, chopped
½ tsp	Sugar
½ tsp	Chilli paste
2 Tbsp	Toasted sesame seeds (Main)

Salad

75 g	Vermicelli noodles, or angel hair pasta
2	Shallots, diced
1 cup	Cherry tomatoes, halved
1 cup	Lychees, halved
200 g	Cooked chicken, skinned and boned, thinly sliced (Main)
¼ cup	Chopped fresh herbs, e.g. Vietnamese mint, parsley, chives

Directions

1. Place all the dressing ingredients — except the sesame seeds — in a blender. Pulse until smooth. Add the sesame seeds and blend for 30 seconds.
2. Cook the noodles according to the packet instructions. Drain well and cool.
3. Combine the noodles and remaining salad ingredients in a large bowl and gently toss together with the dressing.