Foodkit Recipe
Shredded Chicken Soba Noodle Salad
Serves 2 people
Before starting, please take a moment to read through the recipe. We recommend that you complete all the ingredient prep before you start cooking, as is done in restaurant kitchens.
You may notice that there are a few surplus ingredients provided, due to the number of people you have ordered for. You can choose to add these surplus ingredients to your recipe now, or save them for another meal.
Preparation
| Ingredient | Preparation |
|---|---|
| Buckwheat Noodles | |
| Japanese Salad Dressing | |
| Cucumber (Telegraph) | Chop into thirds and portion each into slices and then into matchsticks |
| Coriander | Roughly chop |
| Roasted Sesame Seeds | |
| Chicken Breast | |
| Mung Bean Sprouts |
Method
As individual cuts may vary in shape/size, please check that they are cooked and seasoned to your liking, ahead of serving.
| Step 1 12 mins | In a large saucepan cook the buckwheat noodles to the packet instructions |
|---|---|
| Step 2 10 mins | While cooking the noodles place the chicken breast in a saucepan and cover with water. Bring to the boil and reduce the heat to medium. |
| Step 3 8 mins | Cook for 7-8 minutes or until cooked through and then remove from the water and set aside. Discard the cooking liquids. |
| Step 4 3 mins | Drain the buckwheat noodles well and return them to the saucepan. Dress with the japanese salad dressing immediately. |
| Step 5 3 mins | Add the cucumber, mung beans, coriander and sesame seeds to the noodles. |
| Step 6 3 mins | Shred the chicken and add to the noodles. Mix well and serve. |
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