Chicken and soba noodle salad

Serves: 4

Time to make: 45 mins

Ingredients

More weights & measures

400g skinless chicken breast

1 cup salt-reduced chicken stock

1 ½ cups water

2 tablespoons salt-reduced soy sauce

2cm piece fresh ginger, peeled and sliced

180g soba noodles

½ head broccoli

½ teaspoon sesame oil

1 carrot, peeled into strips

310g can sweet corn, drained

2 spring onions, sliced

1 tablespoon sesame seeds, toasted

Dressing

1 ½ tablespoons peanut oil

3 teaspoons salt-reduced soy sauce

3 teaspoons mirin

½-1cm wasabi paste

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Instructions

Stay Awake

1 Place chicken, stock, water, soy sauce and ginger into a medium saucepan. Bring to the boil, then cover and simmer for 10 minutes. Remove from heat and leave chicken to cool in liquid. When cool, shred chicken.

2 Meanwhile, cook noodles in boiling water for 2 minutes. Add broccoli and cook for another 2 minutes. Drain and rinse under cold water. Stir through sesame oil and set aside.

3 For the dressing, whisk together all ingredients.

4 In a large bowl, combine noodles, broccoli, chicken, carrot, corn, spring onions and sesame seeds. Pour over dressing, toss to combine and serve.

HFG tip

Ingredients like mirin and sesame oil are good investments; they add flavour and interest to simple dishes.

Nutrition Info (per serve)

Calories 318 cal

Kilojoules 1330 kJ

Protein 29.3 g

Total fat 9.8 g

Saturated fat 1.9 g

Carbohydrates 27.7 g

Sugar 12.5 g

Dietary fibre 6.5 g

Sodium 980 mg

Calcium 65 mg

Iron 2.6 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.