This Japanese-inspired soba noodle salad combines crisp spring vegetables and chicken with a perfectly balanced tamarin dressing. Introduce this light and fresh salad into your lunch rotation.
½ tbsp olive oil
50g chicken breast
¼ packet 100% buckwheat soba noodles
50g snow peas
1 spring onion
1 cup white cabbage (shredded)
¼ cauliflower head
¼ cup baby spinach
5g sesame seeds
6g sunflower seeds
1 tbsp tamari sauce
½ tsp honey
¼ red chilli
- Cut chicken into thin strips.
- Finely shred cabbage, peel and grate kohlrabi, chop snow peas. cut cauliflower into smaller florets, slice spring onion, cut zucchini into small strips.
- Spray a non-stick frying pan with oil and heat on a medium-high heat. Stir-fry the chicken until cooked. Set aside.
- In same pan, heat some oil and add cauliflower, zucchini and snow peas – stir fry for a few minutes until vegetable shave softened. Turn off heat and add cabbage, kohlrabi and spring onion.
- In the meantime cook the soba noodles per packet instructions. Drain well and refresh under cold running water. Set aside.
- Add the chicken, soba noodles and the remaining vegetable items to a salad bowl.
- To make the dressing add the sesame seeds, sunflower seeds, lime juice, tamari sauce, honey and chopped chilli to a small bowl and whisk together to combine. Pour over salad. Toss gently to combine all ingredients. Serve and enjoy.