Make the dressing: Combine tamari, sesame oil, balsamic, lemon juice, chilli oil, sesame seeds and chilli in a small bowl or jar. Add a splash of water if you like it softer. Shake aggressively until smooth.
Build the salad: In a large bowl, toss the lettuce, cucumber, carrot, radish, avocado, coriander, chicken, eggs and pickled ginger. Pour over the dressing and toss gently.
Add crunch: Scatter the crunchy noodles right before serving.
Finish: Top with fried shallots or peanuts if you're feeling extra.
