Inspired by a classic Yunnanese dish known as “ghost chicken”, this delicious tumble of chicken and aromatic herbs doused in soy and fresh citrus juice is precisely what I want on a hot day.

It uses one of my favourite pantry staples, shirataki or konjac noodles, which have a fantastic firm texture and soak up sauces and marinades like nothing else. Available in the supermarket’s Asian section, the noodles are usually sold ready to eat – no boiling required. But give them a good rinse before use to remove the residual flavours of the soaking liquid.

The dish traditionally uses sawtooth coriander, available from Asian grocers, but I’ve substituted the regular kind, which is far easier to find. To make the salad vegan-friendly, swap the chicken for slices of firm tofu.