Boil the noodles and drain, rinsing with cold water. Toss in a bowl with the sesame oil then set aside.
Cut the cooked chicken breast into 2 cm strips and put in a pan with just enough water to cover. Slowly simmer for 10/15 minutes until cooked. Cool then pull into shreds.
Julienne the carrot, celery and spring onion into 5cm long fine strips. Bring a large pan of water to the boil and add the carrot and celery and cook for 1 minute then add the spring onion for a further 20 seconds. Drain then refresh in cold water. Pat dry and combine with the chicken.
Peel the cucumber and cut into 5cm long julienne strips. Add to the chicken and other vegetables.
Mix the sauce ingredients together then add to the rest of the ingredients and stir well before serving.
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