GINGER PICKLED VEGGIES
1Bring a saucepan of water to boil. Blanch edamame 1 min. Remove from water with slotted spoon. Using same water, cook noodles following packet instructions, adding green beans in final minute. Drain. Peel edamame.
2Wipe pan dry, add sesame oil. Return noodle mixture to pan, tossing well. Cover to keep warm.
3Meanwhile in a bowl, coat chicken in half marinade. In a frying pan, heat half peanut oil on high. Cook chicken 6 to 7 mins, turning, until cooked through. Add remaining marinade to pan and simmer.
4GINGER PICKLED VEGGIES In a small bowl, combine all ingredients. Mix well and set aside 5 mins.
5In a frying pan, heat remaining peanut oil on high. Toast crumbs and seeds 1 to 2 mins, stirring, until golden.
6Divide noodles between four bowls. Top with sliced chicken, pickled vegetables and peeled edamame. Sprinkle with toasted crumb mixture and dollop with mayonnaise.
Photo: Rob Shaw/BauerSyndication.com.au