Chicken, Soba Noodle & Edamame Salad
Chicken, Soba Noodle & Edamame Salad
Ingredients
- 600 g chicken thighs skin & fat removed
- 1/2 cup tamari or soy sauce
- 1/3 cup maple syrup pure
- 3 cloves garlic finely chopped
- 2 tablespoons coriander roots washed & finely chopped
- 1 tablespoon olive oil
- 360 g soba noodles
- 8 canned baby corn spears or raw
- 2 lebanese cucumbers peeled into strips and rolled
- 1 cup edamame beans thawed
- 4 spring onions finely sliced
- 2 cups bean shoots
- 2 tablespoons sesame seeds
- 1/2 cup coriander leaves roughly chopped
- 1 avocado sliced
Dressing
- 2 tablespoons crunchy peanut butter
- 2 teaspoons ginger grated or finely chopped
- 1 teaspoon garlic grated or finely chopped
- 1/3 cup tamari or soy sauce
- 1 tablespoon sesame oil
Instructions
- Marinate the chicken in the tamari, maple syrup, garlic and coriander for at least 30 minutes. Heat a large frying pan over medium–high heat. Add the olive oil and cook the chicken thighs for about 3–4 minutes each side or until cooked through. Remove and set aside. Slice or chop once cooled.
- Cook the 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.
- For the dressing: Mix all ingredients in a small bowl and adjust to taste. Add 1 tablespoon of water at a time until you reach your desired consistency.
- Place the soba noodles, chicken, corn, cucumber, edamame, spring onion, bean shoots, sesame seeds, coriander and avocado in a serving bowl. You can lay it out in separate bowls or feel free to combine everything together in a large bowl. Pour over the dressing and toss well. Enjoy!
Nutrition
Calories: 1051kcalCarbohydrates: 113gProtein: 52gFat: 49gSaturated Fat: 10gPolyunsaturated Fat: 10gMonounsaturated Fat: 23gTrans Fat: 0.1gCholesterol: 147mgSodium: 3583mgPotassium: 1583mgFiber: 12gSugar: 22gVitamin A: 468IUVitamin C: 15mgCalcium: 271mgIron: 9mg
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