Cold Noodle Salad with Soy Chicken & Sesame Dressing
A high protein cold noodle salad with so much going on you'll honestly forget it took less than 30 minutes to make. So good!!
Servings: 5
Ingredients
- 4 nests of Itsu rice noodles
- 1 cucumber, thinly sliced into rounds
- 30 g spring onion, thinly sliced
- 650 g chicken breast, sliced in half and grilled
- 500 g frozen edamame
- 2 carrots, peeled into ribbons
- Handful of fresh coriander, roughly chopped
Dressing
- 2 tbsp sesame oil
- 2 tbsp soy sauce
- 1 tsp brown sugar
- 1 tbsp rice vinegar
- 1 tbsp fish sauce
- Black pepper
Instructions
- Poach the chicken in salted water, brought to a low simmer. This should take around 10 minutes. Cook to an internal temp of 165°F or 74°C.
- Let the chicken rest and cool before slicing into thin pieces.
- Meanwhile, cook the frozen edamame according to packet instructions in your microwave or over the hob. Rinse in cold water to cool.
- Cook your noodles according to packet instructions, then also rinse in cold water.
- Whilst the noodles are cooking, add the sesame oil, soy sauce, fish sauce, brown sugar, rice vinegar and a crack of black pepper to a large mixing bowl. Whisk to combine, then add the cooled noodles straight into the bowl.
- Combine with tongs immediately to prevent any sticking. Next, add the spring onion, cucumber, chicken, edamame beans, carrots and coriander. Stir to combine until everything is thoroughly mixed.
Notes
- When poaching your chicken, ensure you don’t cook it at a rolling boil. It should be a gentle simmer to prevent the chicken from going tough.
- Heavily salt the water to ensure your chicken is well seasoned.
- If you love spice, add some chilli flakes or fresh chillies into the noodle salad.
- Once the rice noodles are rinsed, immediately add them to your dressing to ensure that they don’t stick together.