It is best to make this salad the day you are going to serve it. Otherwise make the salad and the dressing and then toss together just before serving.
For the salad, cook the noodles according to the packet instructions and then drain and refresh under cold running water and tip into a large bowl.
Add the cucumber and carrot matchsticks, mint and basil and toasted sesame seeds and stir together.
For the dressing, mix all the ingredients together and then pour over the salad and mix well. Scatter with mint sprigs and sliced red chilli, divide between two plates and serve.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.