Chicken & Soba Noodle Salad recipe

Preparation: 20 minutes
Cooking: 15 minutes
Serves: 4
 

Ingredients for Chicken & Soba Noodle Salad

³⁄₄ cup 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
1¹⁄₂ tablespoons dark brown sugar
3 teaspoons reduced-salt soy sauce
3 teaspoons peanut or other vegetable oil
2 cups finely shredded cabbage

Preparation method for Chicken & Soba Noodle Salad

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, soy 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.

Nutrients per serving: Kilojoules 1710; Fibre 11g; Protein 28g; Carbohydrate 61g; Saturated Fat 2g; Total Fat 8g; Cholesterol 44mg