Asian chicken noodle salad

Name: Asian chicken noodle salad
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: Asian, Chinese
Ingredients: 1 spring onion/shallot, trimmed and cut into halves; 4 cm piece fresh ginger, peeled; 1 garlic clove; 1 - 2 fresh red chillies, trimmed and deseeded, if preferred; 4 pieces lime zest, no white pith, and juice; 50 g soy sauce; 1 tsp palm sugar (approx. 1 cm cube) (optional); 20 g rice wine vinegar; 40 g hoi sin sauce; 1 tsp sesame oil; 20 g peanut oil; ½ - 1 tsp salt, to taste; 500 g water; 500 g chicken tenderloins (see Tips); salt, to season; ground black pepper, to season; 100 g rice vermicelli noodles; boiling water, for soaking; 170 g carrot, peeled and cut into pieces (approx. 5 cm); ½ Chinese cabbage (wombok), cut into halves lengthways, then cut into thin slices crossways; 2 spring onions/shallots, trimmed and cut into thin slices on a diagonal; 130 g red capsicum, trimmed and cut into thin strips; 70 g snow peas, cut into thin strips; 2 sprigs fresh mint, leaves only; 4 sprigs fresh coriander, leaves only; 2 tbsp roasted salted peanuts, roughly chopped, for garnishing; 1 tsp sesame seeds, toasted (optional); 1 lime, cut into wedges, to serve