Crushed Sesame Peanut Noodles With Sticky 5-spice Chicken

1. Blitz the shallot, ginger, garlic, chilli flakes and five-spice together in a food processor, until finely chopped.
2. Heat 2 Tbsp neutral oil in a small pot on medium heat.
3. Fry off the shallot mixture for 7-8 minutes, stirring often, until any liquid has evaporated.
4. Add the crushed peanuts and cook for a further 2 minutes.
5. Add the black vinegar, soy sauce and sugar and cook for a further 1 minute, stirring, until the sugar has dissolved.
6. Remove from heat and set aside.
7. Cut the chicken breasts into steaks and season with salt.
8. Brown the chicken in a frying pan on high heat, until golden on both sides but not cooked through.
9. Transfer the chicken to a lined baking tray and divide the shallot sauce over the top, spreading it out over the surface.
10. Bake on upper oven rack at 200C for 10-12 minutes, until the topping is caramelised.
11. Set the chicken aside to rest before slicing thickly, reserving the juices/sauce on the baking tray to serve.
12. Add the peanut butter, soy sauce, vinegar, chilli oil and garlic to a large mixing bowl and whisk together until combined (add a splash of water, if needed).
13. Add the remaining noodle ingredients and toss together, until well coated.
14. Serve the noodle salad topped with the chicken and the reserved chicken juices.
15. Garnish with extra crushed sesame seeds and coriander.

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