1. Cook egg noodles in boiling water for 3 minutes, or according to packet instructions, until just tender to the bite. Drain and rinse under cold water. Drain well and set aside to cool.
2. Heat oil in a wok or frying pan and stir-fry finely sliced chicken breasts, in two batches if necessary, for 5 minutes or until cooked and browned all over. Set aside to cool.
3. Combine noodles, chicken and vegetables (finely sliced red pepper, with seeds removed, peeled and finely sliced large carrot, sliced spring onions, toasted sesame seeds in a salad bowl). Combine dressing ingredients and pour over salad. Toss well and sprinkle with sesame seeds to serve.

Tip: This dish can be served cold as a salad or for a change, stir-fried and served as a piping hot meal.