Soba noodle salad with chicken, edamame and Vietnamese mint
On hot nights, make friends with this salad, a cool, refreshing mix of chicken, crisp vegetables, noodles and herbs.
This refreshing cold noodle salad is perfect for warmer weather. Light, flavourful, and incredibly easy to prepare, it’s great for entertaining or for a quick, healthy meal. If you prefer, you can substitute canned tuna or cooked salmon for the cooked chicken.
Ingredients
270g soba noodles
2 cups red cabbage, very finely sliced
2 cups green cabbage, very finely sliced
2 Lebanese cucumbers, sliced into half-moons
1 cup podded edamame beans, thawed
1 cup cooked chicken, chopped
3 spring onions, finely sliced
½ cup Vietnamese mint, leaves picked
½ cup coriander, leaves picked
¼ cup fried shallots
CHILLI-MAPLE DRESSING
¼ cup fish sauce
1 lime, juice squeezed
1 red chilli, thinly sliced (or 1 tsp chilli paste)
1 tsp pure maple syrup
1 tsp rice wine vinegar
1 tsp sesame oil
Method
Step 1
Cook the soba noodles in boiling water for 3 minutes. Drain immediately and rinse with cold water to stop the cooking and ensure they stay firm.
Step 2
For the chilli-maple dressing, combine the ingredients in a small bowl or lidded jar and set aside.
Step 3
In a large bowl, combine the soba noodles, red and green cabbage, cucumber, edamame beans, cooked chicken, spring onion, Vietnamese mint, and coriander leaves and toss gently. Just before serving, pour the dressing over the salad and give it another gentle toss to coat. Sprinkle with the fried shallots and serve.
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Sarah Pound is a nutritionist, author of the cookbook 'Wholesome by Sarah', and a recipe columnist for Good Food.
