Chicken noodle salad
Raw skinless chicken breast
810 g, (Buy 3 x 300g fillets), fat trimmed
Fresh lemon rind
10 g, (2 x 2cm wide strips), with pith removed
½ tsp, black
115 g, halved lengthways
Dry soba noodles (100% buckwheat)
Rice wine vinegar
60 ml, (¼ cup)
2 tsp, finely grated
3 stick(s), sliced
3 individual, sliced
350 g, (1 small bunch), sprigs picked, washed well
3 tsp, toasted
Fresh red chilli
1 whole, deseeded, finely chopped
- Place lemon rind and peppercorns in a large saucepan or deep frying pan. Bring water to a simmer, add chicken, simmer for 5 minutes, then cover and set aside for 30 mins to finish cooking in the poaching water. Transfer chicken to a plate to cool slightly, then refrigerate until cold. Tear into shreds.
- Meanwhile, cook edamame in a large saucepan of boiling water for 3 minutes. Use a slotted spoon to transfer to a bowl. Add corn and cook for 2 minutes. Drain. Squeeze the edamame beans from the pods. Cook soba noodles in another large saucepan of boiling water for 4 minutes. Drain and rinse under cold running water until cooled. Drain well.
- Combine vinegar, soy sauce, oil, ginger and honey in a small screw-top jar. Seal tightly and shake to combine. Transfer noodles to a large bowl and add half the dressing. Toss to combine. Arrange on platter or in a large, shallow serving bowl. Combine celery, half the shallots, corn and edamame and drizzle with remaining dressing. Mix well, then, using hands, mix in half the watercress.
- Arrange remaining watercress over noodles. Top with salad and sprinkle with sesame seeds, remaining shallots and chilli.