Chicken & soba noodle salad

    35 mins

    The inspiration for countless quick, healthy meals, pasta and noodles are a low-fat source of protein and, made with enriched flour, offer some vitamins and minerals.

    1 person made this

    Serves: 4 

    • 3/4 cup (180ml) chicken stock
    • 2 cloves garlic, crushed
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon dried crushed chilli
    • 375g skinless, boneless chicken breasts
    • 300g soba noodles (buckwheat noodles)
    • 250g green beans, halved
    • 2 carrots, cut into 5cm matchsticks
    • 1 1/2 tablespoons dark brown sugar
    • 3 teaspoons (15ml) reduced-salt soya sauce
    • 3 teaspoons (15ml) peanut or other vegetable oil
    • 2 cups finely shredded cabbage

    Prep:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Bring the stock, garlic, ginger and chilli to the boil over moderate heat in a large frying pan. Reduce to a simmer, add the chicken, cover and cook, turning the chicken over once, for 10 minutes or until the chicken is cooked through. Transfer the chicken to a plate, reserving the cooking liquid. When it is cool enough to handle, shred the chicken.
    2. Meanwhile, cook the noodles in a large saucepan of boiling water according to the packet directions, until firm-tender. Add the beans and carrots for the last minute of cooking time; drain.
    3. Whisk together the brown sugar, soya sauce, oil and the reserved cooking liquid in a large bowl. Add the shredded chicken, noodles, beans, carrots and the cabbage, tossing to combine. Serve at room temperature or chilled.
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    Loved it, I used fresh ginger. Zingy and crispy fresh  -  31 Dec 2013  (Review from Allrecipes AU | NZ)

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