This salad is full of punchy flavours and textures. If you would like a gluten-free salad, use 100 per cent buckwheat noodles. Thick slices of firm tofu can be used in place of the chicken for a vegetarian option.
Serves: 4
INGREDIENTS
Chicken
2 tablespoons white miso paste
2 tablespoons mirin
1 tablespoon honey
2 cloves garlic, crushed
2 tablespoons rice bran oil
500 grams boneless, skin-off chicken thighs
Salad
250 grams dried soba noodles
1 tablespoon sesame oil
2 cups frozen shelled edamame beans, blanched
100 grams snow peas, thinly sliced
¼ red cabbage, thinly sliced
4 radishes, thinly sliced
2 spring onions, thinly sliced
small handful coriander
To assemble
Miso, Coconut and Lime Dressing (see recipe below)
chopped roasted peanuts and toasted sesame seeds, to garnish
Miso, Coconut and Lime Dressing (gf) (v)
½ cup coconut cream
2 tablespoons white miso paste
2 tablespoons lime juice
1 tablespoon water
2 teaspoons sesame oil
1 teaspoon honey
2 cloves garlic, crushed
METHOD
Chicken: Whisk the miso, mirin, honey, garlic and oil in a large bowl. Add the chicken and turn to coat. Cover and chill for up to 24 hours.
Heat a sauté pan with a little rice bran oil and cook the chicken over a medium heat for about 8 minutes, or until cooked through. Transfer to a plate and rest for 5 minutes.
Salad: Cook the noodles according to the packet instructions. Drain then rinse in cold water.
Place the noodles in a large bowl and toss with the sesame oil. Add the edamame, snow peas, cabbage, radishes, spring onion and most of the coriander and toss through the noodles.
To serve: Divide the salad among the plates. Slice the chicken and place alongside. Drizzle the chicken resting juices over the salad and spoon a little dressing over the chicken. Add the peanuts and sesame seeds and serve the remaining dressing separately.
Miso, Coconut and Lime Dressing (gf) (v)
Whisk all the ingredients together in a bowl.
Makes about ¾ cup
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