Cold Noodle Salad Bowl

For 2 servings, cook 1 chicken breast in a pressure cooker for 15 minutes with some veggie broth, then let it cool. To make the chili scallion oil, heat 3 tablespoons of sesame oil. Add 2 sliced garlic cloves, 2 thinly sliced scallions, a 1-inch chopped ginger cube, and 1/2 teaspoon of crushed red pepper. Sauté for about 5-7 minutes until the scallions are cooked down. Prepare the sauce by combining 2 tablespoons of soy sauce, 2 tablespoons of rice vinegar, a pinch of brown sugar, and the juice of 1 lime. Cook the 3 packets of ramen noodles according to package directions, then toss the cooled noodles in the prepared sauce. Add 1/2 a large cucumber, 4 radishes, and 2 finely chopped scallions to the noodles. Pour the chili scallion oil over the salad and top with sesame seeds, fresh mint, and cilantro.