1 Cook glass noodles according to package instructions or soak in hot water, drain well, place in a bowl and cut into smaller pieces with kitchen shears.
2 Rinse chicken fillet, pat dry and season with salt and pepper.
3 Heat the oil in a pan. Sear meat for 3 minutes on each side. Pour in just enough hot water to cover the bottom of the pan. Cover and cook fillets an additional 4 minutes over medium heat.
4 Remove chicken from pan, let cool and cut into 1 cm (approximately 1/2-inch) cubes.
5 Peel cucumber, core and slice into thin strips on a mandoline. Peel carrot, cut in half and slice into thin strips.
6 Peel shallots and cut into very thin strips. Add to noodles.
7 Peel the garlic and finely chop. Rinse, core and chop the chile. Juice lime. Combine garlic and chile with 2-3 tablespoons lime juice, fish sauce, soy sauce and sugar.
8 Peel ginger root and finely grate. Mix with the sesame oil to make a salad dressing. Combine dressing and chicken with the other salad ingredients. Let the flavors meld for 15 minutes.
9 Rinse romaine hearts, drain and cut into very thin strips. Rinse cilantro and pat dry. Arrange lettuce and chicken mixture on plates. Garnish with cilantro and serve.