Chicken & soba noodle salad

Chicken & soba noodle salad


1 person made this

About this recipe: 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.

Janet Mitchell

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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