1. Place the reduced salt soy sauce, water, cinnamon quill, garlic cloves, star anise, orange, lime and ½ the red chili in a large pot and bring to the boil. Place Fresh Chicken Skinless Breast into the stock and simmer gently for 8 – 10 minutes, or until breast is cooked.
Once cooked, remove the chicken breasts from the stock and keep warm.
2. To prepare the glass noodles, bring a large pot of water to the boil. Add the noodles and cook for 2 minutes. Refresh the noodles in ice cold water then drain well.
3. Once the noodles are drained; mix with chopped coriander, mung beans, snow pea shoots, remaining sliced ½ red chili and sesame oil. Lastly mix in chopped roasted unsalted cashew nuts and season with cracked pepper & the juice of ½ a lemon.
4. To serve: Place the glass noodles in the centre of a deep bowl and serve sliced cooked chicken breast on top. Pour over 1-2 tablespoons of cooking liquor from the chicken.
Recipe from Tegel.co.nz