Photo of Honey-soy chicken noodle salad by WW

Honey-soy chicken noodle salad

1 - 6
PersonalPoints™ per serving
Total Time
25 min
15 min
10 min


Soy sauce

2 tbs


2 tsp

Skinless chicken breast

400 g, (2 x 200g), thickly sliced

Olive oil

1 tsp

Dry soba noodles (100% buckwheat)

120 g


3 large, cut into matchsticks

Snow peas

250 g, thinly sliced

Lebanese cucumber

2 medium, halved lengthways, thinly sliced

Green shallot(s)

2 individual, thinly sliced


  1. Combine soy sauce and honey in a shallow dish. Add chicken and turn to coat. Cover and refrigerate for 20 minutes.
  2. 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.
  3. 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.
  4. Divide noodles, carrot and snow peas among serving plates. Top with cucumber and chicken. Drizzle with sauce and sprinkle with shallot.