Chicken and Ginger Soba Noodle Salad
Chicken and Ginger Soba Noodle Salad



  • 1 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp tahini
  • 15g grated ginger
  • 2 crushed garlic cloves
  • 2 tsp honey
  • ½ tsp Thai fish sauce
  • 1 tbsp sesame oil
  • 100g soba noodles
  • 175g shredded roast chicken breast
  • 150g white cabbage, shredded
  • ½ cucumber, finely sliced
  • Handful of chopped coriander and basil leaves
  • 2 sliced spring onions
  • 2 tsp sesame seeds
  • Mix the vinegar, tahini, soy, garlic, ginger, honey and fish sauce in a bowl. Slowly pour in the sesame oil, whisking constantly, until emulsified. Set aside. Cook the noodles and drain, then rinse in a sieve under cold running water. Drain again and add to a salad bowl.
  • Mix the cabbage, chicken, cucumber and fresh herbs into the noodles, then mix in the sesame seeds and half the ginger dressing. Toss well to coat.
  • Divide the noodle salad between two bowls and drizzle with the remaining dressing. Scatter with spring onions, and serve.
30 mins
2 serving

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