poached chicken & soba noodle salad

shicken_soba noodles


  • 50g soba noodles
  • soy dressing (below)
  • 1 tbsp black peppercorns
  • 3 thick slices ginger
  • 2 spring onion, roughly chopped
  • 2 tbsp sea salt
  • 2 skinless chicken breat fillets
  • 100g snow pea sprouts
  • 6 radishes, finely sliced
  • 1 lebanese cucumber, finely sliced

Bring a saucepan of water to boil, add the noodles and cook for 3 mins, or until al dente.  Drain the noodles and rinse with cold water to cool them.  Toss half the soy dressing through.

Put the peppercorns, ginger spring onion and salt in a medium saucepan, fill with cold water and bring to the boil.  Ad the chicken breasts and stir.  Turn off the heat, cover with a tight fitting lid and leave for 1 hour before cutting in to slices.

Divide noodles among four plates and add sliced chicken. Spoon the remaining dressing over and top with snow pea sprouts, sliced radish and cucumber.

Serves 4

Soy dressing

  • 60ml (1/4 cup) soy sauce
  • 60ml (1/4) cup mirin
  • tbsp rice wine vinegar (or substitute lemon juice)
  • 1 garlic clove, finely chopped

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