For the chicken:

• 3 Tbsp rice vinegar
• 3 Tbsp soy sauce
• ¼ cup toasted sesame oil
• 2 Tbsp maple syrup
• 2 cloves garlic, minced
• 4 boneless, skinless chicken breasts

For the salad:

• ½ small purple cabbage, sliced thin
• 1 large carrot, peeled clean, then cut with a julienne peeler
• 1 large red pepper, seeded and thinly sliced into matchsticks
• 2 Tbsp vegetable oil
• 1 lb spaghetti or Chinese noodles, cooked
• 2 scallions, sliced, for serving
• 2 Tbsp toasted sesame seeds, for serving

For the dressing:

• 3 cloves garlic, peeled and minced
• 1 tsp freshly grated ginger
• ½ tsp fine sea salt
• 2 Tbsp honey
• 3 Tbsp toasted sesame oil
• 5 Tbsp rice vinegar
• 2 Tbsp soy sauce