Name: Chicken soba salad
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 600 gram chicken breast fillets; 250 gram soba noodles; 6 red radishes, trimmed, coarsely grated; 2 lebanese cucumbers, seeded, thinly sliced; 3 green onions, thinly sliced; 1 sheet toasted seaweed (yaki-nori), finely shredded; Mirin dressing; 1/3 cup (80 millilitres) mirin; 1/4 cup (60 millilitres) rice vinegar; 2 tablespoon soy sauce; 1 teaspoon sesame oil; 4 centimetre piece fresh ginger (20 grams), grated

Ingredients

600 gram chicken breast fillets

250 gram soba noodles

6 red radishes, trimmed, coarsely grated

2 lebanese cucumbers, seeded, thinly sliced

3 green onions, thinly sliced

1 sheet toasted seaweed (yaki-nori), finely shredded

Mirin dressing

1/3 cup (80 millilitres) mirin

1/4 cup (60 millilitres) rice vinegar

2 tablespoon soy sauce

1 teaspoon sesame oil

4 centimetre piece fresh ginger (20 grams), grated

Method

1.Place chicken in medium saucepan of boiling water; return to a boil. Reduce heat; simmer, covered, about 10 minutes or until chicken is cooked through. Cool chicken in liquid 10 minutes. Remove chicken; discard liquid (or keep for another use). Shred chicken coarsely.

2.Cook noodles in large saucepan of boiling water, uncovered, until just tender; drain. Rinse under cold water; drain. Cover; refrigerate until cool.

3.Meanwhile, place ingredients for mirin dressing in screw-top jar; shake well.

4.Place chicken and noodles in large serving bowl with radish, cucumber, onion and dressing; toss gently to combine. Top with seaweed; serve immediately.

All ingredients can be prepared ahead of time and stored separately, covered, in the refrigerator. Use scissors to cut the seaweed into fine shreds.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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