Japanese chicken noodle salad
3
Points®
Total time: 15 min • Prep: 5 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
A complete meal-in-a-pot, this salad is just as good eaten hot or cold. To serve warm, mix the spinach leaves into the noodles, then microwave until heated through.
Ingredients
Blue Dragon Wholewheat Noodles
75 g
Carrots, raw
1 medium, peeled and cut into 3 chunks, then each chunk cut into fine strips
Spring Onions
3 medium, sliced thinly
Red pepper
½ medium, deseeded and sliced thinly
Chicken breast, skinless, grilled
90 g, shredded
Spinach
2 portion(s)
Basil, fresh
12 leaf/leaves
Miso
2 tablespoon(s)
Sesame Oil
½ teaspoon(s)
Chilli flakes
1 pinch
Instructions
1
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.
2
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.
3
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.
4
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.
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