• In a large frying pan, heat a drizzle of olive oil over medium-high heat. • Cook plant-based chicken strips, tossing, until browned, 4-5 minutes. • Reduce heat to medium-low, add garlic paste and the soy sauce, tossing to coat, until fragrant, 1 minute. Transfer to a plate.

• Meanwhile, thinly slice cucumber into rounds. • Thinly slice red onion (see ingredients). • In a small bowl, combine sweet chilli sauce and plant-based aioli. • In a small microwave-safe bowl, combine onion, the vinegar and a good pinch of sugar and salt. Microwave onion for 30 second bursts, until softened. Set aside.

• Trim and roughly chop pea pods. • To a large bowl, add shredded cabbage mix, mixed salad leaves, crunchy fried noodles, pea pods, cucumber and Japanese style dressing, tossing to combine. • Season to taste.

• Drain pickled onion. • Divide crunchy salad between bowls. Top salad with Asian chick'n. • Drizzle with plant-based sweet chilli aioli. Top with pickled onion to serve. Enjoy!