SHREDDED CHICKEN SOBA NOODLE SALAD
A fast, easy and healthy mid week meal option!
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.
Drain the buckwheat noodles well and return then to the saucepan. Dress with the Ninja 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.
1 Fermier Skinless Chicken Breast
1 pack buckwheat noodles
1/2 bottle Ninja Salad Dressing
1 bag Mung Bean Sprouts
1/2 bunch fresh coriander
3 tablespoons Toasted Sesame seeds