1 Put the chicken breast fillets into a shallow dish. Mix 2 tablespoons teriyaki sauce with 2 tablespoons oil and brush the chicken with the mixture. Cover and leave to marinate for 1 hour.
2 Cook the noodles in boiling, salted water for 5 minutes, then drain thoroughly and rinse in cold water. Drain and set aside.
3 Heat the remaining oil in a frying pan and toast the sesame seeds, then stir in the curry paste, vinegar and the remaining teriyaki sauce.
4 Put the noodles, onion, carrot and cucumber into a bowl, add the sauce and mix well.
5 Heat a frying pan and cook the chicken for about 10 minutes, turning once, until cooked through. Slice the chicken breasts at an angle.
6 Mix the salad leaves and bean sprouts into the noodle salad and serve in glasses, topped with slices of chicken breast.