Teriyaki chicken and soba noodle salad
6
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Wonderful warm and just as tasty cold – we think this Japanese-style salad is a meal for all seasons
Ingredients
Chicken thigh, skinless, raw
500 g
Teriyaki sauce
¼ cup(s), (60ml)
Sesame oil
2 tsp
Dry soba noodles (100% buckwheat)
120 g
Snow peas
150 g, trimmed, shredded
Chinese cabbage (wombok)
2 cup(s), (1/4 large whole), trimmed, shredded
Green shallot(s)
4 individual, thinly sliced
Fat-free dressing
⅓ cup(s), (80ml), honey mustard variety
Instructions
1
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.
2
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.
3
Place noodles in a large bowl with snow peas, wombok, shallots, sliced chicken and dressing. Toss gently to combine. Serve.
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