Chicken & miso noodle salad

Chicken & miso noodle salad

By
From
Mr & Mrs Wilkinson's How it is at Home
Serves
2
Photographer
Patricia Niven

MR: I like to whip up this quick, simple lunch salad from time to time when I’m in a rush (the poached chicken can be made up in advance and refrigerated until needed). It’s very flexible and you can pretty much use anything you have to hand, really, swapping the chicken for salmon, tinned tuna, sautéed beef or pork or taking the meat out all together and adding more vegies like beans, broccoli or peas.

Ingredients

Quantity Ingredient
1 x 200g free-range boneless, skinless chicken breast
180g soba noodles
1 cucumber, diced
1 carrot, cut into thin strips or grated
3 spring onions, sliced
salt flakes and freshly ground black pepper
chilli sauce, to serve (optional)

Dressing

Quantity Ingredient
1 tablespoon togarashi (japanese chilli spice blend)
2 1/2 tablespoons red miso paste
1 teaspoon white sesame seeds
2 tablespoons mirin
2 tablespoons soy sauce
2 tablespoons rice vinegar
75ml non-gmo vegetable oil

Method

TIP

  • For extra flavour, try adding aromatics like herbs and spices or citrus rind to the poaching liquid (which can also be kept and used later as chicken stock). Togarashi is a Japanese spice mixture available at good Asian supermarkets and specialty stores – if you don’t have any to hand you can always swap in an all-purpose pepper seasoning instead.
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