Chicken Soba Noodle Salad
What You Will Need
Ingredients
- 600 g chicken breasts (boneless, skin off)
- 1 tbsp canola oil
- 270 g soba noodles
- 1 carrot cut into thin matchsticks
- 1 cucumber halved and thinly sliced on the diagonal
- 4 radishes thinly sliced
- 2 spring onions finely sliced
- ½ handful fresh coriander roughly chopped
- 1 tbsp sesame seeds lightly toasted in a dry frying pan
- 2 tbsp Lee Kum Kee Abalone Sauce
- 1 tbsp Lee Kum Kee Premium Soy Sauce
- 2 tsp rice vinegar
- 1 tbsp Lee Kum Kee Pure Sesame Oil
- 1 tsp Honey
- 2½ cm fresh ginger grated
- 1 tbsp water (warm)
Made with
Lee Kum Kee products
How to make it
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Bring a large saucepan of water to the boil. Season the chicken breasts with salt and pepper.
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Heat the cooking oil in a non-stick frying pan over medium heat and cook the chicken for 6–7 minutes each side, or until golden and cooked through. Transfer to a plate to rest.
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Meanwhile, cook the soba noodles according to packet instructions. Drain and rinse under cold water until completely cool. Drain well and transfer to a large mixing bowl.
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Thinly slice the rested chicken. Add the carrot, cucumber, radishes, spring onions and coriander to the soba noodles.
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Whisk together all dressing ingredients until smooth, then pour over the salad. Toss gently to combine and coat everything evenly.
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Divide the salad onto plates, top with sliced chicken, and sprinkle with sesame seeds to serve.