Ingredients

• 50 g rice noodle ribbons
• 200 g chicken fillet
• Chinese "five spice" seasoning
• 1/3 teaspoon each of turmeric and paprika powder
• 2 tablespoons extra virgin olive oil or oil
• 1 and 1/2 cups shredded early cabbage
• piece of carrot and zucchini
• 2 tablespoons chopped chives
• 2 teaspoons soy sauce
• 4 tablespoons sweet chili sauce
• 1 mango

Preparation

1. Soak the noodles in cold water for 10 minutes. Drop into salted boiling water and cook for about 3 minutes. Drain and pour cold water over.
2. Rinse the fillet, dry it, clean off membranes and cartilage. Cut into 3 - 4 pieces, rub with 1 tablespoon "five spice" seasoning, turmeric, paprika, and coat with oil. Grill on a grill pan or fry in a regular pan.
3. Wash the cabbage, dry it and shred it. Using a peeler, cut the peeled carrot and unpeeled zucchini into strips. Combine with the cabbage and chives, then season with salt, pepper, a pinch of "five spice" seasoning, soy sauce, and mix with 2 tablespoons sweet chili sauce.
4. Combine the noodles with the cabbage and place in a salad bowl. On top place the chicken pieces and half the chopped mango.
5. Blend the rest of the mango with a blender with 2 tablespoons sweet chili sauce and drizzle over the salad.