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£3.25/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Put the chicken thighs in a pan and cover with 3-4cm cold water. Bring to an energetic simmer, then reduce the heat, cover and simmer for 15-20 minutes until cooked through, the juices run clear and no pink meat remains. Use 2 forks to strip the meat from the bone (save the broth for stock).
Meanwhile, halve the cucumber lengthways, scoop out and discard the seeds, then cut into0.5-1cm half-moons. Halve and deseed the melon, cut into wedges, slice away the skin and cut into similar-sized chunks. Put the cucumber and melon in a large bowl and stir in 1 tbsp each of soy sauce and vinegar. In a separate large bowl, combine the remaining soy sauce and vinegar, the tahini, sugar, 1 tbsp sesame oil and the chilli & garlic sauce until smooth. Whisk in 2 tbsp cold water. Cook the noodles according to pack instructions; drain and rinse under cold water. Drain again, then tip into the cucumber and melon bowl with the chicken. Toss through the remaining 1 tbsp sesame oil.
Stir the tahini sauce through the noodles; divide among 4 plates. Scatter over the salad onion and sesame seeds to serve.
Typical values per serving when made using specific products in recipe
Energy | 2,701kJ/ 645kcals |
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Fat | 29g |
Saturated Fat | 5.7g |
Carbohydrates | 53g |
Sugars | 9.5g |
Fibre | 6.7g |
Protein | 40g |
Salt | 2.3g |
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