Sesame Soba Noodle Salad

‘Soba’ is the Japanese word for buckwheat (a gluten-free grain that originates from Asia). Although some versions of soba noodles contain wheat, you can find soba noodles made with just buckwheat flour for a great gluten free option. They are also higher in fibre than your average spaghetti, have nearly 8 grams of protein per serve and are high in phosphorus and B vitamins. They are delicious with Asian style cooking and you can find them in the international section of your supermarket. Here is my favourite way to have them…

Ingredients: serves 2-3
Time to make: 30 mins

1/3 cup sesame seeds
1 teaspoon sesame oil
1/2 red onion, finely sliced
300g-400g free range chicken breast, diced
1 packet Soba noodles (200g)
Handful of snow peas, sliced on an angle (or any greens you have in season - beans/asparagus/zucchini)
1 red capsicum, seeds removed and finely sliced
2 carrots, peeled into long strips
1 cup edamame beans, shelled (find them with the frozen vegetables in the supermarket)

Dressing
2 cloves garlic, crushed
2 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon rice wine vinegar (I used red wine vinegar as I had none)
Juice and zest of 1 lime (can use lemon if you have no lime)
1 teaspoon of maple syrup (or brown sugar)
2 teaspoons of sriracha chilli sauce (less if you don’t like spice)
1 tablespoon sesame oil

Step 2
Meanwhile, heat a large frying pan on a high heat. Add the sesame seeds and toast, tossing regularly until they are a light golden brown (2-3 minutes). Put the seeds on a plate, set aside and put the frying pan back on the heat. Add sesame oil, onion and chicken. Fry for 2-3 minutes, add 1/3 of the dressing and cook for a further 2-3 minutes until the chicken is cooked through and the juices run clear.  Add the edamame beans and combine well with the chicken.

Step 3
Put the chopped vegetables, soba noodles and chicken in a large bowl with the rest of the dressing and toss well. Top with toasted sesame seeds (and coriander if you have some).

ENJOY 😊