Pan-Fried Chicken with Vegetable Noodles and Tao Dressing

Tao Dressing

• ½ cup (125 ml) honey (see note)
• 1 tbsp fresh ginger, finely chopped
• 1/3 cup (75 ml) soy sauce
• 1 ½ tsp (7.5 ml) toasted sesame oil
• 1 tsp (5 ml) sambal oelek
• 1 tbsp (15 ml) rice vinegar

Chicken

• 1 egg
• ½ cup (75 g) unbleached all-purpose flour
• 1 tsp sweet paprika
• 2 chicken breasts, about ½ lb (225 g) each, halved horizontally
• 2 tbsp (30 ml) vegetable oil
• 2 large carrots, peeled and cut into thin spirals
• 2 zucchini, cut into thin spirals
• 1 cup (145 g) frozen shelled edamame, blanched
• 1 tbsp (15 ml) rice vinegar
• ½ cup (15 g) cilantro leaves