Teriyaki chicken and soba noodle salad
Skinless chicken thigh
¼ cup(s), (60ml)
Dry soba noodles (100% buckwheat)
150 g, trimmed, shredded
Chinese cabbage (wombok)
2 cup(s), (1/4 large whole), trimmed, shredded
4 individual, thinly sliced
⅓ cup(s), (80ml), honey mustard variety
- Combine chicken and marinade in a medium glass or ceramic bowl. Heat oil in a large non-stick frying pan over high heat. Cook chicken for 3–4 minutes each side or until cooked through. Thinly slice.
- Meanwhile, cook noodles in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain and rinse under cold water. Drain.
- Place noodles in a large bowl with snow peas, wombok, shallots, sliced chicken and dressing. Toss gently to combine. Serve.