About this recipe:Cure lunchtime boredom with this Japanese noodle salad! A healthy lunchbox alternative or evening meal served cold. Noodles, chicken breast, baby spinach, grated carrot, sesame seeds and a sprinkle of roasted chopped peanuts with a soy and ginger dressing.
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Method Prep:10min › Cook:15min › Ready in:25min
Pound the chicken breast between two sheets of cling film till an even thickness. Combine the chicken, soy sauce and ginger paste in a freezer bag or shallow bowl. Allow to marinate for 30 minutes.
Cook the chicken breast in a frying pan with a bit of oil till browned on both sides and no longer pink in the centre. Remove from heat, let cool.
Cook the noodles according to the packet instructions. Drain and rinse under cold water. Toss with 1 teaspoon of sesame oil and set aside.
Combine the dressing ingredients to taste in a lidded jar. Cover and shake vigorously to combine.
Slice the chicken breast thinly, then toss with the noodles, carrot, spinach, peanuts and sesame seeds. Divide the mixture between two Tupperware® noodle containers. Give the dressing a shake and pour evenly into two individual pots with lids. Pack each noodle salad for lunch with the dressing on the side.
This is also a great use of leftover chicken. Simply chop or shred cold leftover chicken from a Sunday roast and add it to the salad.