RecipesLunch
Lunch
Soba Noodle Salad with Chicken
Cold soba noodles in a soy and sesame dressing with shredded chicken, edamame, red pepper and carrot, finished with spring onion and sesame seeds. Packs cold for a desk lunch with no reheating.
- Serves
- 4
- Prep
- 20min
- Cook
- 10min
- Total
- 30min
Programs: Fat Loss, Muscle Gain, Lean Bulk and Recomp, Maintenance, Blood Sugar, Cholesterol
Per serving
- Calories
- 472kcal
- Protein
- 42.1g
- Carbs
- 50g
- Fat
- 12.1g
- Fibre
- 5.5g
Ingredients
For 4 servings · MetricUS
- 500gchicken breast fillets
- 200gdried soba noodles
- 150gfrozen shelled edamame beans
- 1red pepper, thinly sliced
- 1carrot, julienned
- 4spring onions, sliced
- 3 tbspsoy sauce
- 2 tbsprice vinegar
- 1 tbspsesame oil
- 1 tbsphoney
- 1 tspfresh ginger, grated
- 1 clovegarlic, grated
- 1 tspsrirachaoptional, to taste
- 1 tbspsesame seeds
- 1 lbchicken breast fillets
- 8 ozdried soba noodles
- 5 ozfrozen shelled edamame beans
- 1red bell pepper, thinly sliced
- 1carrot, julienned
- 4scallions, sliced
- 3 tbspsoy sauce
- 2 tbsprice vinegar
- 1 tbspsesame oil
- 1 tbsphoney
- 1 tspfresh ginger, grated
- 1 clovegarlic, grated
- 1 tspsrirachaoptional
- 1 tbspsesame seeds
Method
Cook the chicken.
Poach the chicken breasts in a pan of gently simmering water for 12 to 15 minutes, until cooked through with no pink in the middle. Lift out, cool slightly, then shred with two forks.
Cook the noodles.
Cook the soba noodles per pack instructions, adding the edamame for the last 2 minutes. Drain and rinse under cold water to stop them cooking and wash off the starch, this is what keeps them from clumping cold.
Make the dressing.
Whisk the soy sauce, rice vinegar, sesame oil, honey, ginger, garlic and sriracha together in a small bowl or jar.
Assembly and serving.
Toss the noodles, edamame, red pepper, carrot and most of the spring onion with the dressing. Fold through the shredded chicken.
Divide across four containers or bowls and finish with the remaining spring onion and sesame seeds.