serves
2
prep
20 minutes
cook
5 minutes
difficulty
Easy
serves
2
people
preparation
20
minutes
cooking
5
minutes
difficulty
Easy
level
Ingredients
- 270 g soba noodles
- ½ roast chicken, fat and bones discarded, meat shredded
- 4 spring onions, finely sliced
- 1 large handful of snow peas (about 150 g), topped and tailed, finely sliced
- 150 g edamame beans, blanched and podded
- 2 tbsp sesame seeds, toasted, plus 1 tsp extra to serve
Dressing
- 3 cm piece of ginger, finely chopped
- 3 tbsp soy sauce
- 3 tbsp rice wine vinegar
- 1 tbsp caster sugar
- 1 tbsp sesame oil
Instructions
1. To make the dressing, place all the ingredients in a jar, add 1 tbsp of water, cover and shake to combine.
2. Bring a large saucepan of water to the boil and cook the soba noodles as per the packet instructions. Drain and refresh under cold water.
3. In a large bowl, combine the chicken, noodles, spring onion, snow peas, edamame and sesame seeds. Pour three-quarters of the dressing over the salad and toss. Add the remaining dressing and toss again. Scatter over the extra sesame seeds and serve.
Note
• Edamame can be found in the freezer section of Asian grocers and selected supermarkets. Peas are a great substitute here.
Recipe from by Justine Schofield (Plum, $34.99), Photography by Jeremy Simons.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
