Soba noodle salad with chicken, edamame and Vietnamese mint

Ingredients

• 270g soba noodles
• 2 cups carrots, grated
• 2 cups green cabbage, finely sliced
• 2 cucumbers, sliced
• 1 cup frozen edamame beans, thawed
• 1 cup cooked chicken
• 3 spring onions, sliced
• ½ cup Vietnamese mint, roughly chopped
• ½ cup coriander leaves, roughly chopped
• ¼ cup fish sauce
• 1 lime, juice squeezed
• 1 green chilli, thinly sliced
• 1 tsp pure maple syrup
• 1 tsp rice wine vinegar
• 1 tsp sesame oil

Method

1. Cook the soba noodles in a large pot of boiling water for 3 minutes. Drain and rinse them in cold water to stop them from cooking.
2. For the dressing, combine the fish sauce, lime juice, chilli, maple syrup, rice wine vinegar and sesame oil in a lidded jar and shake to combine.
3. In a large bowl, combine the soba noodles, cabbage, carrot, cucumber, edamame beans, cooked chicken, spring onion, Vietnamese mint, and coriander leaves and toss gently. Just before serving, pour the dressing over the salad and give it another gentle toss to coat.

Product used in recipe

• HAKUBAKU - HAKUBAKU ORGANIC SOBA NOODLE 270G
• SQUID BRAND - SQUID BRAND FISH SAUCE 300ML
• OBENTO - OBENTO SAUCE - RICE WINE VINEGAR