soba noodle salad

soba noodle salad
soba noodle salad

Sweet potato and miso poached chicken cold soba noodle salad

February 7, 2020




1 medium sweet potato, cut lengthways into 5mm matchsticks

2 teaspoon sesame oil

2 tablespoons white miso paste

2 spring onions, roughly chopped, extra sliced to serve

2 large skinless chicken breast fillets

270 grams soba noodles (3x 90 gram bundles)

2 lebanese cucumbers, halved, thinly sliced diagonally

1 tablespoon mixed black and white sesame seeds

2 tablespoons white miso paste

2 tablespoons tahini

1 tablespoon tamari or soy sauce

1 tablespoon sesame oil

1/2 teaspoon fresh grated ginger

1 spring onion

3 tablespoons water

1 tablespoon honey

1-2 fresh limes, to serve


1Firstly, put the sweet potato on a lined baking tray, drizzle with 1 teaspoon of the sesame oil and place into a 180 degree celsius preheated oven to roast for about 20 minutes. When ready, remove from the oven and set aside to cool.

2Meanwhile, place the miso, spring onion, chicken and 2 cups (500ml) water in a medium saucepan over high heat, bring to a simmer and reduce heat to low. Cover with a lid and gently poach for 10-12 minutes until chicken is cooked. Remove from heat, and allow to sit in poaching liquid for 20 minutes before removing from pan. Reserve 1/2 cup (125ml) strained liquid for the noodles. Thickly slice or shred the chicken.

3Cook the noodles in a medium saucepan of boiling salted water for 3-4 minutes. Drain the noodles under cold running water and transfer to a bowl. Pour over reserved strained poaching liquid and remaining teaspoon of sesame oil, and mix to combine. Cover and refrigerate until required.

4For the dressing, place all ingredients in a food processor and blitz until smooth.

5To serve, gently toss noodles with chicken, sweet potato, cucumber and dressing. Place onto a serving platter, top with extra spring onion, sesame seeds and drizzle with any remaining dressing and a generous squeeze of fresh lime juice.