Chicken noodle salad with spicy sesame dressing

Ingredients

Serves (1) Serves (2) — default Serves (4) Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 135g dried soba noodles
  
• 1 red capsicum, cut into chunks
  
• 2 medium carrots, sliced lengthwise
  
• 2 courgettezucchiniXszucchini, summer squashX, sliced lengthwise
  
• 1 cup cherry tomatoes
  
• spray oil
  
• 150g skinless chicken breast
  
• 2 cups baby spinach or rocketarugulaX leaves
  
• sesame seeds, to garnish
  
• chilli flakes, to garnish

• Dressing
  
• 1 teaspoon sesame oil
  
• 2 teaspoons ciderhard ciderX or white vinegar
  
• 2 tablespoons tahini
  
• 1 tablespoon chilli sauce (eg, sriracha)
  
• 2 teaspoons reduced-salt soy sauce

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Instructions

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1. Cook soba noodles according to packet instructions. Drain, rinse until cool and drain again well. Set aside.
2. Preheat oven to 200°C. Line a baking tray with paper, place capsicum, carrots, courgettes and tomatoes on tray and spray with oil. Roast for 25-30 minutes, until soft and browned.
3. When veges have been roasting for 15 minutes, in a separate dish, place chicken breasts in the oven. Bake for 10-15 minutes, until cooked through. Remove chicken from the oven and slice thinly.
4. Meanwhile, in a jug, combine all dressing ingredients and stir with a fork. Add a little boiling water to bring to a smooth consistency.
5. In a large bowl, place noodles, vegetables and spinach leaves and mix well. Add dressing and toss to coat noodles. Serve garnished with sesame seeds and chilli flakes, if desired.

Variations

Make it gluten free: Check noodles, vinegar, tahini and sauces are gluten free.

HFG tip

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Nutrition info (per serve)

Calories 599 cal

Kilojoules 2510 kJ

Total fat 20 g

Saturated fat 3 g

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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.

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First published: Apr 2018

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