CHICKEN, SOBA NOODLE & EDAMAME SALAD

Serves 4

Ingredients:

• 1 tbsp olive oil

• 600g chicken thighs, skin & fat removed

• 1/2 cup tamari (or soy sauce)

• 1/3 cup maple syrup

• 3 garlic cloves, finely chopped

• 2 tbs coriander roots, washed & finely chopped

• 360g soba noodles (4x bundles)

• 2 Lebaneses cucumbers, peeled into strips and rolled

• 1 cup edamame beans, thawed

• 4 spring onion, finely sliced

• 8 baby corn spears, raw or canned

• 2 cups bean shoots

• 2 tbsp sesame seeds

• 1/2 cup coriander, roughly chopped

• 1 avocado, sliced

Dressing:

• 2 tbs crunchy peanut butter

• 2 tsp ginger, grated or finely chopped

• 1 tsp garlic, grated or finely chopped

• 1/3 cup tamari or soy sauce

• 1/3 cup maple syrup

• 1 tbsp sesame oil

• Water

Method:

1. Marinate chicken in tamari, maple syrup, garlic and coriander. Let it sit for at least 30 minutes. Heat a large frying pan over med/high heat. Add olive oil and cook chicken thighs for about 3-4 mins each side (or until cooked through). Remove and set aside. Slice or chop once cooled.

2. Cook soba noodles as per packet instructions. If using raw baby corn, throw this in the pot with your soba noodles. Remove and set aside. Noodles might be come sticky so right before adding to the bowl, run through cold water.

3. For the dressing: mix together all ingredients and adjust to taste. Add 1 tbsp of water at a time until your desired consistency.

4. To your bowl: Add soba noodles, cucumbers, edamame, spring onion, corn, bean shoots, sesame seeds, coriander & avocado. You can lay it out like I have in separate bowls or feel free to all everything together in a large bowl and combine.

5. Add dressing and toss well.

Enjoy!!!