Oriental Chicken Soba Noodle Salad

Oriental Chicken Soba Noodle Salad
Serves 4
Hands-on time 25 mins
Total time 40 mins

Get ahead: Make the dressing up to a few hours ahead

For the dressing
4 tbsp toasted sesame oil
2 tbsp dark soy sauce (we like Kikkoman)
Juice of 2 limes
1 garlic clove, crushed
1 shallot, finely diced
1 tsp grated root ginger
ΒΌ tsp wasabi (optional)
1 tbsp clear honey

For the salad
2 large skinless chicken breast fillets
A little oil, for toasting
2 bundles dried soba noodles (about 170g)
200g Tenderstem broccoli florets, thinly sliced lengthways
3 spring onions, thinly sliced
4 celery stalks, peeled and thinly shaved into long strips using a vegetable peeler
1 red pepper, reseeded and thinly sliced
4 baby courgettes, thinly sliced lengthways or peeled into thin strips using a vegetable peeler
100g Sugarsnap peas, thinly slice
1/2 x 31g pack-coriander, leaves only
1 tbsp black roasted sesame seeds (we like Yutaka)

  1. Preheat the grill to high. Whisk the dressing ingredients together, set aside. Put the chicken on a lightly oiled grill pan and grill for 12-15 minutes without turning, until cooked
  1. Meanwhile, cook the noodles according to the pack instructions. Drain and run cold water through to stop them sticking together, set aside
  1. Cook the broccoli in a pan of lightly salted boiling water for 2-3 minutes, drain and transfer to a wide serving platter with the noodles, spring onion celery, red pepper, baby courgette and sugarsnaps
  1. Slice the chicken and add to the platter, along with the coriander leaves. Pour over the dressing. Toss to mix, garnish with the black sesame seeds

Recipe from Sainsbury’s 


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