• Grate carrot. • Thinly slice long chilli (if using). • Cut Japanese tofu and chicken breast into 2cm chunks.

• In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook chicken, tossing occasionally, until browned and cooked through, 5-6 minutes. Transfer to a plate. • Reduce heat to medium-high. Add tofu and cook, tossing, until browned, 3-4 minutes. • Remove pan from heat, add sweet chilli sauce and a splash of water, tossing tofu to coat.

• In a large bowl, combine carrot, mixed salad leaves, shredded cabbage mix, Japanese dressing and soy sauce mix. Season pepper and toss to combine.

• Divide Japanese-style salad between bowls. • Top with sweet chilli glazed tofu, chicken and drizzle over garlic aioli. • Garnish with crunchy fried noodles and fresh chilli (if using) to serve. Enjoy!