SOBA NOODLE SALAD WITH CHICKEN, FRIED NOODLES & VIETNAMESE MINT

I actually can’t get enough of Asian salads – I could live on them. So fresh, healthy and full of flavour.
Here is another recipe I’ve been making for years.

Tip: Everyone is different with the dressing, so feel free to add or adjust the taste according to what you like (eg. Sweet, salty, sour etc).

Serves 4

Ingredients:

• 270g soba noodles

• 1 cup red cabbage, very thinly sliced

• 1 cup green cabbage, very thinly sliced

• 1 Lebanese cucumber, sliced into half moons

• 1 cup edamame beans

• 1 cup cooked chicken, chopped (you can use tuna or cooked salmon also)

• 1/3 cup spring onion,

• 1/2 cup Vietnamese mint, leaves picked

• 1/2 cup coriander

• 1 cup fried noodles

  Dressing:

• 1/4 cup fish sauce

• 1 lime, juice squeezed

• 1 red chilli, thinly sliced (or 1 tsp chilli paste)

• 1 tbsp brown sugar

• 1 tsp rice wine vinegar

• 1 tsp sesame oil

Method:

1. Cook soba noodles in a large pot of boiling water for 3 mins, try not to let them cook for longer, as they become soggy. Drain and run through cold water.

2. For the dressing: Mix together all ingredients and adjust to taste. Set aside.

3. To a large bowl: Add the soba noodles, red cabbage, green cabbage, cucumber, edamame beans, cooked chicken (or alternative), spring onion, Vietnamese mint, coriander and fried noodles. Combine all ingredients. Drizzle over the dressing and toss gently until it’s all coated. Feel free to sprinkle some fried noodles on each individual bowl.