Serves 4
Prep time 20 minutes
Cook time 15 minutes
Gluten Free, Nut Free, Dairy Free
Ingredients
- 2 tbsp tahini
- 2 tbsp miso paste
- ¼ cup light soy sauce
- 1 large lime, juiced
- 2 tsp sesame oil
- 500g chicken thigh fillets
- 200g brown rice noodles
- 1 tbsp extra virgin olive oil
- 3 cups wombok cabbage, finely shredded
- 1 medium cucumber, roughly chopped
- ¾ cup frozen edamame, thawed
- 1 cup fresh coriander, roughly chopped
- 1 cup fresh mint, roughly chopped
- 1 red chilli, thinly sliced
How to make
1. To make the dressing, place the tahini, miso paste, soy sauce, lime juice, sesame oil and 2 tablespoons of water in a medium jar. Shake well to combine.
2. Place the chicken thighs in a shallow bowl. Pour half the dressing over the chicken and set aside to marinate.
3. Meanwhile, cook the noodles in a large saucepan of boiling water for 8 minutes. Drain and rinse under cold water. Set aside to cool.
4. Heat the olive oil in a medium saucepan over moderate heat. Add the chicken to the pan and cook for 3-4 minutes each side or until cooked through. Remove from pan and roughly slice
5. To assemble the salad, place the cooked noodles, cabbage, cucumber, edamame coriander and mint in a large bowl. Pour the remaining dressing over the salad and toss well to combine. Divide amongst four serving bowls and top with sliced chicken, and chilli.
Notes
Vermicelli brown rice noodles can be found at most large supermarkets, however feel free to substitute with regular vermicelli noodles
Nutritional information
| Kilojoules |
2480kJ |
Protein |
35.9g |
Carbohydrates, total
- sugars, total |
60.4g
6.3g |
Fat, total
- saturated fat |
20.8g
3.8g |
| Sodium |
1160 mg |
|
