In a small bowl mix ingredients for a glaze. Using a brush cover the chicken breast with it. Sprinkle with sea salt.
Heat up the gridle pan with little bit of sesame oil. Place the fillets on the pan and sear for about 20 s and then change the position of the chicken to create the criss cross marks. After another 20 s turn the chicken over. As the glaze contains honey it takes very little time to get the marks.
Take the chicken of the pan and place it in the roasting tray. Add in little bit of water and cover with the tin foil. Place it in the pre heated oven at 160 °C and cook it for about 20 min until chicken reach min 75 °C.
Cool down the chicken.
With the table spoon scoop out the seeds out of cucumber. Slice cucumber thinly with the angle.
Cook the noodles following the instructions on the packet. Cool it down after its cooked in cold water.
Slice radished, red onion and peppers very thin. Chop chives finaly. Using vegetable peeler do some carrot shavings. Cut the cherry tomatoes in half.
Slice the chicken thinly with the angle.
To make a dressing mix all the ingredients from the dressing section
Mix sliced red onions and peppers with the noodles
Plate it up and when its done sprinkle with chives and sesame seeds. Drizzle with the dressing.
