Name: Chicken soba noodle salad with sesame peanut dressing
Cook time: 13 min
Total time: 13 min
Yield: 4-6
Ingredients: 2 tsp olive oil; 600g chicken breast fillets; 180g soba noodles; 1 bunch coriander; 1 small yellow capsicum; 1 small (100g) Lebanese cucumber, finely chopped; 3 green onions (shallots), shredded; 40g onion or alfalfa sprouts; 1 tbsp toasted sesame seeds; Sesame peanut dressing; ¼ cup sesame oil; 2 tbsp rice vinegar; 1 garlic clove, chopped; 1 tbsp chopped fresh ginger; ¼ cup smooth peanut butter; 2 tbsp lemon juice; ⅓ cup water; Pinch sea salt flakes; 1 tsp dried chilli flakes, plus extra for serving

Ingredients

2 tsp olive oil

600g chicken breast fillets

180g soba noodles

1 bunch coriander

1 small yellow capsicum

1 small (100g) Lebanese cucumber, finely chopped

3 green onions (shallots), shredded

40g onion or alfalfa sprouts

1 tbsp toasted sesame seeds

Sesame peanut dressing

¼ cup sesame oil

2 tbsp rice vinegar

1 garlic clove, chopped

1 tbsp chopped fresh ginger

¼ cup smooth peanut butter

2 tbsp lemon juice

⅓ cup water

Pinch sea salt flakes

1 tsp dried chilli flakes, plus extra for serving

Method

1.

Heat oil in a small frying pan over a medium-high heat. Add whole chicken breasts and cook for 3 minutes each side. Reduce heat to low. Cover and cook for 10 minutes or until chicken is cooked through. Remove from pan and set aside to cool.

2.

Cook noodles according to directions on packet. Drain, cool and set aside in a bowl. To make dressing, put all ingredients in a blender and blend until combined.

3.

Thinly slice chicken. Remove some sprigs from coriander and set aside in a bowl of cold water for garnish. Pick remaining coriander leaves from bunch. Add chicken, coriander leaves, capsicum, beans and cucumber to noodles with dressing and toss until combined.

4.

To serve, spoon into bowls and top with green onions, sprouts and coriander sprigs. Sprinkle with sesame seeds and extra chilli flakes.

Tip

You can replace chicken with any cooked protein or plant-based substitute. This dressing can be used over other Asian noodles, Buddha bowls or rice dishes.

Recipe Kerrie Worner

With over 20 years in magazines, Kerrie’s work has adorned HB’s pages as contributing food editor, along with BHG, Elle Cuisine, Australian Women’s Weekly and Family Circle. “It is so important to encourage people to learn simple food skills so they can learn how easy it is to fall in love with their creative side,” she says.

Ingredients

Method

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