This chicken noodle salad ticks all the boxes for when you want a fast and fresh meal. This one is sprightly with bright greens (spinach, coriander, edamame), poached chicken and green-tea soba, plus a punchy dressing of miso, ginger and lemon. You'll be back for more.
- 500 gm chicken breast fillets, halved lengthways
- 130 gm baby spinach leaves
- 2 cups coriander
- 3 spring onions, thinly sliced
- 2 garlic cloves, crushed
- 2 tsp finely grated fresh ginger
- 2 tbsp shiro (white) miso
- 2 tsp sesame oil
- 60 ml (¼ cup) lemon juice
- 180 gm green-tea soba noodles
- 200 gm frozen podded edamame, defrosted
- 1Place chicken in a saucepan of boiling salted water, reduce heat to low then simmer until just tender (10 minutes). Transfer chicken to a plate and stand until cool enough to handle, then coarsely shred. Reserve poaching liquid.
- 2Meanwhile, for green miso sauce, reserve a small handful spinach and ¼ cup coriander for serving. Place remaining spinach and coriander, 2 spring onions, garlic, ginger, miso, sesame oil, lemon juice and 160ml (⅔ cup) reserved poaching liquid in a large jug and blend with a stick blender until smooth.
- 3Add 1 litre (4 cups) water to the saucepan with the poaching liquid and bring to the boil. Add noodles and cook until almost tender (3 minutes) then add edamame and cook until bright green and tender (1 minute). Drain, rinse under cold running water, drain well and transfer to a large bowl. Add reserved spinach and coriander, shredded chicken and miso sauce to the noodle mixture and toss to coat well. Season with salt and pepper. Sprinkle with remaining spring onion to serve.