Recipe Cuisine: Japanese
Theme: Fast & Fab
Creamy Peanut, chicken & soba noodle salad
By: Georgia Booth
Ingredients
- 250g Chicken Breast
- 270g Soba noodles
- Shredded wombok
- 1 Red capsicum, sliced
- 1 cucumber, half moon
- 1 Carrot, julienne
- 1 cup edamame
- 5 spring onions, sliced finely
- Mint, torn
- Coriander, roughly chopped
- 1/3 cup peanut butter
- Lime juice
- 1 1/2 T maple syrup
- 2 T Soy sauce
- 2 t grated ginger
- 2 t oil
Product used in recipe
- HAKUBAKU - ORGANIC SOBA NOODLES
- LEE KUM KEE - SALT REDUCED SOY SAUCE
Method
- Peanut dressing. combine all ingredients in a small bowl and whisk well.
- Poach the chicken. place a large saucepan of water over high heat add the chicken breast and bring to the boil. Turn the heat down to low cover with lid and poach the chicken for 15 to 20 minutes. Remove and slice.
- Now for the noodles. bring the poaching liquid in the pan to the boil. Add the soba noodles and cook for three minutes drain the noodles rinse under cold water.
- Assemble the salad, combine the noodles, chicken, wombok, capsicum, cucumber, carrot, edamame, spring onion, mint, coriander, and peanuts in a large serving bowl and drizzle on half the peanut dressing and gently tossed through
- Serve the salad on a plate add some fresh mint and extra dressing enjoy
