Chicken & Soba Noodle Salad

    35 minutes

    The inspiration for countless quick, healthy meals, pasta and noodles are a low-fat source of protein and, made with enriched flour, offer some vitamins and minerals.

    3 people made this

    Serves: 4 

    • 3/4 cup chicken stock
    • 2 cloves garlic, crushed
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon dried crushed chilli
    • 375g skinless, boneless chicken breasts
    • 300g soba noodles (buckwheat noodles)
    • 250g green beans, halved
    • 2 carrots, cut into 5cm matchsticks
    • 1 1/2 tablespoons dark brown sugar
    • 3 teaspoons reduced-salt soy sauce
    • 3 teaspoons peanut or other vegetable oil
    • 2 cups finely shredded cabbage

    Preparation:20min  ›  Cook:15min  ›  Ready in:35min 

    1. Bring the stock, garlic, ginger and chilli to the boil over moderate heat in a large frying pan. Reduce to a simmer, add the chicken, cover and cook, turning the chicken over once, for 10 minutes or until the chicken is cooked through. Transfer the chicken to a plate, reserving the cooking liquid. When it is cool enough to handle, shred the chicken.
    2. Meanwhile, cook the noodles in a large saucepan of boiling water according to the packet directions, until firm-tender. Add the beans and carrots for the last minute of cooking time; drain.
    3. Whisk together the brown sugar, soy sauce, oil and the reserved cooking liquid in a large bowl. Add the shredded chicken, noodles, beans, carrots and the cabbage, tossing to combine. Serve at room temperature or chilled.

    Did you know?

    Buckwheat, from which soba noodles and kaska (roasted buckwheat) are made, is not a true grain; it is the fruit of a rhubarb-like plant. Buckwheat, however, has been found to contain more lysine (an essential amino acid) than do grains, and is also gluten-free.

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    Reviews in English (1)


    Loved it, I used fresh ginger. Zingy and crispy fresh  -  31 Dec 2013