SHREDDED CHICKEN SOBA NOODLE SALAD
A fast, easy and healthy mid week meal option!
Ingredients
1 Farro Skinless Chicken Breast
1 pack buckwheat noodles
3 Tbsp Mirin
3 Tbsp Soy Sauce
3 Tbsp Sesame Oil
1 Tbsp Sugar
¼ Onion or Shallot, finely grated
Freshly Cracked Black Pepper, to taste
1 bag Mung Bean Sprouts
1 Cucumber
1/2 bunch fresh coriander
3 Tbsp Toasted Sesame seeds
Method
In a large saucepan cook the buckwheat noodles to the packet instructions
While noodles are cooking, place the chicken breast in a saucepan and cover with water
Bring to the boil and reduce the heat to medium Cook for 7-8 minutes or until cooked through, then remove from the water and set aside. Discard the cooking liquids
Mix together the mirin, soy sauce, sesame oil, sugar, black pepper and onion to make the dressing
Drain the buckwheat noodles well and return then to the saucepan. Add the dressing immediately
Mix Mung Beans through dressed noodles
Chop the cucumber into thirds and each portion into slices and then into matchsticks. Add to the noodles and the mung beans
Chop the coriander roughly and add to the noodles along with the sesame seeds
Shred the chicken and add to the noodles. Mix well and serve