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Poach the chicken in salted water, brought to a low simmer for around 10-15 minutes until internal temperature reaches 165°F or 74°C
Let the chicken rest and cool before shredding with a fork
Cook the frozen edamame according to packet instructions in your microwave or over the hob, then rinse in cold water to cool
Cook the noodles according to packet instructions, then rinse in cold water
Add the sesame oil, soy sauce, fish sauce, brown sugar, rice vinegar and black pepper to a large mixing bowl and whisk to combine
Add the cooled noodles straight into the bowl and combine with tongs immediately to prevent sticking
Add the spring onion, cucumber, chicken, edamame beans, carrots and coriander, then stir to combine until everything is thoroughly mixed