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 adjust the taste according to what you like (e.g. sweet, salty or sour).
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Ingredients
- 270 g 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 thawed
- 1 cup cooked chicken chopped (or use tuna or cooked salmon)
- 1/3 cup spring onion finely sliced
- 1/2 cup vietnamese mint leaves
- 1/2 cup coriander leaves
- 1 cup fried noodles
- 1/4 cup fish sauce
- 1 lime juice squeezed
- 1 red chilli thinly sliced (or 1 teaspoon chilli paste)
- 1 tablespoon brown sugar
- 1 teaspoon rice wine vinegar
- 1 teaspoon sesame oil
Instructions
- Cook the soba noodles in a large pot of boiling water for 3 minutes. Try not to let them cook for longer, as they become soggy. Drain and run under cold water.270 g soba noodles
- For the dressing: Mix all the ingredients in a bowl and adjust to taste. Set aside.1 lime, 1 red chilli, 1 tablespoon brown sugar, 1 teaspoon rice wine vinegar, 1 teaspoon sesame oil
- Combine the soba noodles, red cabbage, green cabbage, cucumber, edamame beans, chicken, spring onion, vietnamese mint, coriander and fried noodles in a large bowl. Drizzle over the dressing and toss gently until coated. Feel free to sprinkle some fried noodles on each individual bowl.270 g soba noodles, 1 cup red cabbage, 1 cup green cabbage, 1 lebanese cucumber, 1 cup edamame beans, 1 cup cooked chicken, 1/3 cup spring onion, 1/2 cup vietnamese mint leaves, 1/2 cup coriander leaves, 1 cup fried noodles
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