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Warm chicken and soba noodle salad

  • 0:15 Prep
  • 0:10 Cook
  • 4 Servings


  • 200g chicken breast fillets, trimmed
  • 180g soba noodles (2/3 of packet)
  • 200g snow peas, trimmed, halved diagonally
  • 200g packet Japanese teriyaki tofu, cut into 2cm cubes
  • 3 green onions, thinly sliced
  • 2 teaspoons sesame seeds, toasted


  • 1 1/2 tablespoons mirin (Japanese rice wine)
  • 1 1/2 tablespoons rice wine vinegar
  • 1 tablespoon soy sauce
  • 1 teaspoon brown sugar
  • 1 teaspoon sesame oil


  • 1
    Place chicken in a saucepan. Cover with cold water. Cover. Bring to the boil over high heat (see note). Reduce heat to low. Simmer for 4 minutes or until almost cooked through. Remove from heat. Stand, covered, for 10 minutes. Transfer chicken to a chopping board. Shred.
  • 2
    Meanwhile, cook noodles in a large saucepan of boiling, salted water for 3 to 4 minutes, adding snow peas for the last 2 minutes, or until tender. Drain. Transfer to a large heatproof bowl.
  • 3
    Make Dressing: Place all ingredients in a small bowl. Whisk with a fork.
  • 4
    Add chicken, tofu, green onion and dressing to noodle mixture. Toss to combine. Sprinkle with sesame seeds. Serve.

Source: taste.com.au


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