Honey-soy chicken noodle salad
4
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Ingredients
Soy sauce
2 tbs
Honey
2 tsp
Skinless chicken breast
400 g, (2 x 200g), thickly sliced
Olive oil
1 tsp
Dry soba noodles (100% buckwheat)
120 g
Carrot(s)
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
Instructions
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.
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