1. Place noodles in a bowl and cover with boiling water. Put to one side to soak while you prepare the chicken.
2. Cut chicken breast lengthwise into 4 strips of roughly even thickness. If using pre-diced chicken, you will not need to cut it up. Place in a pot with 1 tsp salt and cover with cold water by 5cm (chicken needs to be well submerged). Bring to a boil over high heat. As soon as liquid boils reduce temperature to the lowest heat and simmer for 5 minutes. Remove from heat, and stand
   for 5 minutes, until ready to use.
3. While chicken cooks, peel carrots and either cut into ribbons with vegetable peeler or coarsely grate. Season carrots with a pinch each of salt and sugar. Use a vegetable peeler to cut cucumber into ribbons or halve and thinly slice. Place vegetables and salad leaves in a large bowl.
4. Drain noodles and use a pair of clean scissors or a clean knife to snip in several places so they are easy to eat. Add noodles to the vegetables and salad, season with a little salt and pepper and gently toss to combine.
5. Drain chicken and shred into bite-sized pieces.

To Serve

Combine noodles, vegetables, salad, and half the chicken and divide between 4 serving bowls. Divide the rest of the chicken over the top. Drizzle a little of Annabel’s Yum Yum Sauce over each serve and top with chopped peanuts. Serve remaining sauce in a small bowl for people to help themselves.

Optional

If using optional herbs, sprinkle some through the salad and use the rest as garnish with the peanuts.