Get your winter salad fix with this warm, crunchy and colourful Asian noodle salad. Packed with seasonal veg this is the perfect meal for those looking for a healthy fix. Grab Extra For Leftovers!
30 Minutes. Sugar Free. Gluten Free. Dairy Free.
2 x 180g free range chicken breasts
1 small red onion
1/8 (80g) red cabbage
40g baby spinach
4 stems broccolini
2 portions soba (buckwheat) noodles
3 sprigs of coriander
3 sprigs of mint
2 tablespoons crushed peanuts
2.5 tablespoons tamari
2.5 tablespoons rice vinegar
2.5 tablespoons water
2.5 tablespoons maple syrup
2.5 tablespoons sesame oil
Place a pot ¾ fill with salted water on medium heat and bring to a gentle boil, reduce to a simmer and add chicken. Simmer for 7 minutes with the lid off, then remove from heat, cover and stand for 15 minutes until cooked through. Remove the chicken from the liquid and set aside.
Prepare salad & cook noodles
While the chicken is cooking, peel and grate carrot, thinly slice cabbage and 1/3 of an onion (use a mandolin if you have one) into a large bowl. Trim ends of the broccolini and cut in half lengthways.
Cook noodles & finish salad
Add noodles to rapid boiling water for 4 minutes (timed from when the water boils again). After 2 minutes add the broccolini. Cook broccolini for 2 minutes then remove refresh in cold water. Next check the noodles are al dente, rinse and drain. Immediately toss through ½ of the dressing provided and a drizzle of olive oil to ensure they do not stick. Add these to the bowl with the salad and lightly toss through the remaining dressing along with the spinach leaves and the leaves picked whole from the herbs. Shred the chicken using two forks and combine with the salad.
Place into bowls and top with the crushed peanuts.
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The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.
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