Method:

• Place the garlic, ginger, chilli flakes, turmeric, curry powder, soy sauce and lime juice in a bowl and mix well.
• Slice the chicken into even size chunks, approximately 1.5cm.
• Add them to the marinade and toss well to coat. Marinate in the fridge for 2 hours, tossing halfway through.
• Heat a griddle pan on a high heat. Add the canola oil.
• Once hot, add the chicken and sauté until golden and cooked through. Remove from the heat. Set aside.
• Prepare the Satay sauce – Whisk all the ingredients together in a bowl. Whisk in warm water, one tablespoon at a time, until thick but still runny.
• Divide the vermicelli noodles between 4 bowls.
• Top with the warm chicken and arrange the mango, cucumber ribbons, edamame beans and radishes along the side. Drizzle with the sauce from the chicken and noodles.
• Top with the peanuts and sesame seeds.
• Garnish with a lime wedge and fresh coriander. Serve.