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Photo of Chicken noodle salad by WW

Chicken noodle salad

Total Time
40 min
25 min
15 min


Skinless chicken breast

810 g, (Buy 3 x 300g fillets), fat trimmed

Fresh lemon rind

10 g, (2 x 2cm wide strips), with pith removed


½ tsp, black

Edamame beans

400 g

Baby corn

115 g, halved lengthways

Dry soba noodles (100% buckwheat)

270 g

Rice wine vinegar

60 ml, (¼ cup)

Soy sauce

2 tbs

Canola oil

1 tbs

Fresh ginger

2 tsp, finely grated


1 tsp


3 stick(s), sliced

Green shallot(s)

3 individual, sliced


350 g, (1 small bunch), sprigs picked, washed well

Sesame seeds

3 tsp, toasted

Fresh red chilli

1 whole, deseeded, finely chopped


  1. Place lemon rind and peppercorns in a large saucepan or deep frying pan. Bring water to a simmer, add chicken, simmer for 5 minutes, then cover and set aside for 30 mins to finish cooking in the poaching water. Transfer chicken to a plate to cool slightly, then refrigerate until cold. Tear into shreds.
  2. Meanwhile, cook edamame in a large saucepan of boiling water for 3 minutes. Use a slotted spoon to transfer to a bowl. Add corn and cook for 2 minutes. Drain. Squeeze the edamame beans from the pods. Cook soba noodles in another large saucepan of boiling water for 4 minutes. Drain and rinse under cold running water until cooled. Drain well.
  3. Combine vinegar, soy sauce, oil, ginger and honey in a small screw-top jar. Seal tightly and shake to combine. Transfer noodles to a large bowl and add half the dressing. Toss to combine. Arrange on platter or in a large, shallow serving bowl. Combine celery, half the shallots, corn and edamame and drizzle with remaining dressing. Mix well, then, using hands, mix in half the watercress.
  4. Arrange remaining watercress over noodles. Top with salad and sprinkle with sesame seeds, remaining shallots and chilli.


TIP: Assemble salad up to 2 hours before serving (keep chilled), but add watercress and sesame seeds close to serving time.