Japan-easy chicken and soba noodle salad

By: Hilary Whiteley

Ingredients

180g Hakubaku Organic Soba Noodles
2 rotisserie chicken breasts (shredded and left to cool)
Salad ingredients:200g packet frozen edamame (defrosted)5 cups baby wombok (finely sliced)1/2 cup mint leaves - finely chopped 1/2 cup coriander leaves - finely chopped3 baby cucumbers- finely sliced1/3 red onion - finely sliced
Dressing ingredients:1/2 cup Kewpie Toasted Sesame Seed mayonnaise1/4 cup coconut milk1/4 cup neutral light vegetable oil3 tbs miso paste4 tsp yuzu juice4 tsp mirin2tsp light soy sauce1/2 tsp sesame oil
Garnish:2 tbs deep fried shallots 1 tsp white sesame seeds

Dressing-add all into a jor and shake till all incorporated.
Noodles:Cook 2 bundles as per packet directions. Drain, rinse with cold water. Set aside.
Salad-add all the salad ingredients into a bowl, add dressing, toss salad with dressing.
Plate:Divide salad evenly into bowls. Divide noodles evenly and place to one side (twirl to look pretty).Divide chicken evenly and place next to noodles.
Garnish: Top with fried shallots and sesame seeds and serve.