Chicken Soba Noodle Salad

SKILL: EASY

Ingredients

1 large chicken breast, skin off

150g dried soba noodles

1 tbsp peanut oil

1 cup red cabbage, finely shredded

1 carrot, grated

1/2 red capsicum, thinly sliced

50g snowpeas, thinly sliced

Sauce:

1 tbsp soy sauce

1 tsp sesame oil

1 tsp honey

1 garlic clove, crushed

Method:

1. Place chicken in a saucepan, cover with cold water. Bring to the boil over high heat. Reduce heat to low and simmer for 4 minutes or until almost cooked through.

2. While the chicken is cooking, in another saucepan place the noodles in a large saucepan of boiling water for 3 to 4 minutes or until tender. Drain. Transfer to a large bowl. Add oil. Toss to coat.

3. Remove the chicken from heat. Stand, covered, for 10 minutes. This ensures the chicken is completely cooked through.

4. Add in your prepared vegetables into the bowls with the noodles.

5. Transfer chicken to a chopping board and shred, using two forks. Add chicken to the noodle and vegetables mix.

*Keep the cooking liquid for stock (freeze or store in the fridge in a jar for up to 2 days).

6. Place all the sauce ingredients into a small jar, put the lid and shake until combined. Pour over the noodle mix and gently toss until combined. Serve and enjoy!

NB: This salad is best kept as leftovers without the dressing, so store them separately in the fridge until ready to eat.