Miso-Sesame Soba Noodle Salad

My new favourite salad. A miso sesame soba noodle salad with poached chicken and tamari almonds. You guys, IT IS NEXT LEVEL DELICIOUS. I got this inspiration after going to a salad bar and thinking, I could for sure make this at home. So I did! Store this in your noggin next time you’re wondering what the heck to make for dinner, it’s the best!

Ingredients

Serves 2

Miso sesame dressing:

1 tbsp miso paste

1 tbsp light soy

1.5 tbsp honey

1 tsp rice/white vinegar

1 tsp sesame oil

2 tbsp tahini

1 tbsp water

1 chicken breast

1 serving of soba noodles

1 cucumber

1 green chilli

1/4 red onion

2 cups mixed lettuce

2 tbsp’s tamari almonds, crushed

Method

1. Combine the ingredients for the miso sesame dressing in a small bowl and stir until combined.

2. Place the chicken in a medium saucepan and cover with water (at room temp). Place on a low-medium heat and cook for about 12-15 mins until fully cooked through. (My trick to avoiding dry poached chicken is to not let the water boil, you want to cook it slowly and gently. You’ll know it’s fully cooked when you poke it with a knife and the juice runs out clear). Leave it to rest while you slice the cucumber, chilli and red onion.

3. Wash and chop the coriander, then cook the soba noodles per packet instructions. Once cooked, drain and rinse with cold water and set aside.

4. To serve, slice the chicken into thin pieces and layer the lettuce, noodles, cucumber, chilli, red onion and coriander in a bowl. Top with the chicken, a drizzle of the miso sesame dressing and some crushed tamari almonds (or roasted almonds will do).