Recipe

Chicken and soba noodle salad

Japanese thin noodles and chicken soaked in rice wine vinegar, soy sauce, mirin, sesame oil and ginger to allow fresh flavour take control of this Japanese favourite dish

Mar 30, 2015 1:00pm
  • 5 mins preparation
  • 10 mins cooking
  • Serves 4
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Ingredients

Chicken and soba noodle salad
  • 100 gram buckwheat (soba) noodles
  • 2 tablespoon rice wine vinegar
  • 2 tablespoon soy sauce
  • 2 cup finely grated ginger
  • 2 cup finely sliced red cabbage
  • 1 red capsicum, julienned
  • 1 bunch broccolini, trimmed and blanched
  • 2 poached chicken breasts, finely sliced

Method

Chicken and soba noodle salad
  • 1
    Bring a large pot of water to the boil; cook the noodles for 2-3 minutes or until just tender. Drain and rinse under cold water.
  • 2
    Combine the rice wine vinegar, soy sauce, mirin, sesame oil and ginger in a small bowl; stir to combine.
  • 3
    In a large bowl, combine the noodles, cabbage, capsicum and broccolini. Add the dressing and toss to combine. Divide among four plates or bowls and top with the sliced chicken breast. Not suitable to freeze or microwave.

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