Mix the soy sauce with 3 tablespoons of lime juice and marinate the chicken breast fillets in it for 30 minutes.

Mix 1 tablespoon of oil, sesame oil and a pinch of chili flakes and let steep for 30 minutes.

Cook rice noodles according to the instructions on the packet.

Stone the apricots and cut into wedges.

Peel and dice the cucumber in strips.

Peel the avocado, cut into wedges & drizzle with 1 tbsp lime juice.

Chop roughlythe cashew nuts and roast them in a pan without fat until light brown.

Fry the chicken in a pan with 2 tablespoons of oil, fry for 3–4 minutes on each side over a medium heat & then drizzle with honey.

Pour marinade into the pan, bring to the boil and set aside.

Arrange the pasta, apricots, cucumber and avocados in two bowls.

Cut the chicken breast fillets crosswise into slices and add.

Drizzle with chili oil and a little marinade and serve sprinkled with cashew nuts and mint leaves.