Soba Noodle Salad with Miso and Sesame Dressing

Recipe by Dish

Ingredients

• 500g skinless boneless free-range chicken thighs
• sea salt and cracked black pepper
• 1/4 red cabbage
• 1 large carrot, sliced thin
• 1 1/2 cups shelled edamame beans
• 1 spring onion
• 200 grams soba noodles

Dressing

• 3 tbsp white miso paste
• juice 1 lime
• 1 1/2 tsp sesame oil
• 1 tbsp soy sauce or tamari
• 1 heaped tsp honey
• 1 tsp finely grated ginger
• to serve; sliced spring onion, dried red chilli, sesame seeds

Method

1. Preheat oven to 200 degrees.
2. Lay the chicken thighs in a shallow baking dish. Season generously with salt and pepper. Roast for approximately 30 minutes until golden and cooked through. Slice into 2cm wide pieces.
3. Dressing; place all the ingredients in a small jug and whisk briefly for a minute.
4. Salad; place a large saucepan of water over a high heat. Once boiling add the soba noodles and cook for approximately 5 minutes until just tender. Even if the packet instructions say to cook for longer, do not let the noodles get mushy. Drain and rinse well with cold water.
5. Place the cold noodles and vegetables in a large bowl and combine the 2/3 of the dressing. Toss well until evenly coated. Taste and add more dressing if desired.
6. To serve; divide the noodle salad between four bowls. Add the cooked chicken. Sprinkle over additional spring onions, chilli flakes and sesame seeds.