Honey-soy chicken noodle salad
Skinless chicken breast
400 g, (2 x 200g), thickly sliced
Soba noodles 100% buckwheat
3 large, cut into matchsticks
250 g, thinly sliced
2 medium, halved lengthways, thinly sliced
2 individual, thinly sliced
- Combine soy sauce and honey in a shallow dish. Add chicken and turn to coat. Cover and refrigerate for 20 minutes.
- Heat oil in a large non-stick frying pan over high heat. Drain chicken, reserving marinade. Cook chicken for 4 minutes each side or until cooked through. Transfer chicken to a clean board and thickly slice. Add marinade and ⅓ cup (80ml) water to pan. Bring to the boil over medium-high heat. Cook for 2 minutes.
- Meanwhile, cook noodles in a large saucepan of boiling water, following packet instructions, adding carrot and snow peas halfway through cooking time. Drain. Refresh under cold water and drain.
- Divide noodles, carrot and snow peas among serving plates. Top with cucumber and chicken. Drizzle with sauce and sprinkle with shallot.