Japanese chicken noodle salad
Blue Dragon Wholewheat Noodle Nests
1 medium, peeled and cut into 3 chunks, then each chunk cut into fine strips
3 medium, sliced thinly
½ medium, deseeded and sliced thinly
Chicken breast, skinless, grilled
90 g, shredded
- Bring a medium saucepan of water to the boil and cook the noodles according to the packet instructions, then drain and rinse under cold running water. Leave to drain.
- To make the dressing, mix the instant miso with 4 tablespoons of boiling water. Stir in the sesame oil and chilli flakes, if using, and set to one side.
- Put the noodles in a large bowl with the carrot, spring onions, red pepper and chicken. Pour the dressing over the top and turn until everything is coated.
- Put a bed of spinach leaves in each lidded container. Divide the noodle salad between the containers and top with the basil leaves, then cover with the lids. Store in the fridge until ready to eat.