Place chicken, noodles, carrot, cucumber, wombok, mint, coriander and beansprouts in a bowl. Make dressing: Using a fork, whisk sweet chilli sauce, fish sauce, lime juice, soy sauce and garlic in a jug. Soba noodles are easily found in the Asian section of your grocery store, you could substitute 1 pound of angel hair pasta for the soba noodles but the soba noodles are better to use ;-) Plan ahead this needs to chill for a minimum of 2 or more hours before serving, prep time includes chilling time.
Cook the soba noodles in a large pot of water according to package directions; drain then rinse with very cold water, drain again.
In a bowl mix together dark sesame oil with rice vinegar, soy sauce, lime juice, brown sugar, garlic, and cayenne pepper (or red pepper flakes) stir until the brown sugar is completely dissolved; pour over the noodles and vegetables, add in sesame seeds then toss well to coat. If you find that the noodles are too dry after chilling time add in a small amount more of soy sauce and toss.
This low fat Asian chicken noodle salad has a sweet and spicy peanut dressing that tastes so rich, you'll never believe it's low fat.
Now for the salad dressing, add the peanut butter, soy sauce, rice vinegar, chili garlic sauce, sugar, fresh ginger, and chicken broth to a blender. For the nuoc cham, stir the sugar, fish sauce and lime juice in a bowl to dissolve the sugar, then stir in chilli and garlic.
Prepare the rice noodles according to packet instructions, drain well, then place in a large bowl. Mint, coriander and Thai basil leaves are available from Asian food shops, greengrocers and selected supermarkets. Add in some frozen thawed peas, steamed broccoli, or some cooked chicken or shrimp if desired.
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