We're calling in all flavours for this delicious Chinese-inspired noodle salad. There's five-spiced chicken, crisp cabbage and capsicum, ginger, and a honey-soy dressing. It's an ensemble of the classics and it's on the table in 30 hot minutes.
Slice chicken horizontally to yield 2 thinner pieces. Place chicken in a bowl with Chinese High-Five Blend, vegetable oil and a pinch of salt and pepper and toss to combine.
Heat a frypan over medium heat. Add chicken and cook, turning halfway, for 10–12 minutes or until golden brown and cooked through. Remove from heat and allow to rest in pan for 5 minutes. While chicken is cooking, continue with step 3.
Thinly slice cabbage. Remove core from capsicum and discard core. Thinly slice capsicum into long strips. Trim snow peas and cut in half diagonally. Thinly slice spring onion.
Cook egg noodles in saucepan of boiling water for 2–3 minutes or until just tender. Add snow peas in the last 1 minute of cooking. Drain and rinse under cold water.
Peel and grate ginger. Place ginger, honey, sesame oil, rice wine vinegar and soy in a bowl large enough to fit the salad and mix to combine.
Thinly slice chicken. Add noodles, snow peas, cabbage, capsicum and spring onion to the bowl with the dressing and toss well to combine. Divide noodle salad between bowls and top with chicken, peanuts and crispy shallots to serve.