| | Japanese poached chicken and soba noodle salad
Japanese poached chicken and soba noodle salad
Japanese poached chicken and soba noodle salad 4.3-5 9
  • Calories: 1577 kj
  • Fat: 4g
  • Carbohydrates: 55.6g

How to Make:

  1. Cut 2 onions into 3cm pieces. Place chicken, ginger and chopped onion in a saucepan. Cover with cold water. Cover. Bring to the boil over high heat (see note). Reduce heat to low. Simmer for 4 minutes or until almost cooked through. Remove from heat. Stand, covered, for 10 minutes. Transfer chicken to a chopping board (see tip). Shred.
  2. Meanwhile, cook noodles in a large saucepan of boiling, salted water for 3 to 4 minutes or until tender. Drain. Transfer to a large bowl. Add oil. Toss to coat.
  3. Cook asparagus and snow peas in a saucepan of boiling water for 1 minute or until bright green and tender. Drain. Refresh under cold water. Thinly slice snow peas diagonally.
  4. Combine mirin, vinegar, soy sauce and garlic in a jug. Thinly slice remaining onions. Add chicken, asparagus and snow peas to noodles. Drizzle with dressing. Toss to combine. Top with onion. Serve.
Time for preparing:
15 min.


  • 4 green onions
  • 2 (300g) chicken breast fillets, trimmed
  • 4cm piece fresh ginger, thickly sliced
  • 270g packet Hakubaku organic dried soba noodles
  • 2 teaspoons sesame oil
  • 1 bunch asparagus, trimmed, cut into 3cm pieces
  • 150g snow peas, trimmed
  • 1 1/2 tablespoons mirin (Japanese rice wine)
  • 2 tablespoons rice wine vinegar
  • 2 tablespoon soy sauce
  • 1 garlic clove, crushed