Poached chicken, sesame and soba noodle salad
1 medium, halved
2 clove(s), crushed
Skinless chicken breast
360 g, (2x200g)
Dry soba noodles (100% buckwheat)
Rice wine vinegar
20 ml, (1tbs)
150 g, thinly sliced
2 stick(s), thinly sliced
3 individual, shallots
200 g, grape,halved
- Place 3 cups (750ml) water, the onion, peppercorns, garlic and salt in a medium saucepan over medium-high heat and bring to the boil. Reduce heat to low. Add chicken and simmer, covered, for 8 minutes. Remove from heat. Allow chicken to cool in poaching liquid for 10 minutes. Remove chicken from pan and coarsely shred.
- Meanwhile, cook noodles in a large saucepan of boiling salted water following packet instructions or until just tender. Drain and refresh under cold water. Drain.
- Whisk mirin, miso paste and rice vinegar in a large bowl until combined. Add noodles, chicken, snow pea, celery, shallot, tomato and sesame seeds. Season and gently toss to combine.