Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Ginger chicken noodle salad
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 tbsp rice vinegar
- 1 tbsp soy sauce
- 2 tbsp tahini
- 15g ginger, peeled and grated
- 2 cloves garlic, crushed
- 2 tsp runny honey
- ½ tsp fish sauce
- 1 tbsp toasted sesame oil
- 80g soba noodles
- 160g cooked chicken breast, shredded
- 150g red cabbage, finely shredded
- ½ cucumber, core removed, and julienned
- a handful coriander, finely chopped
- a handful basil, finely chopped
- 2 tsp black sesame seeds
- 2 spring onions, trimmed and finely sliced
Method
- STEP 1
Whisk together the vinegar, soy, tahini, ginger, garlic, honey and fish sauce in a small bowl. Continue whisking, slowly streaming in the sesame oil until emulsified. Season to taste and set aside.
- STEP 2
Cook the noodles following pack instructions. Drain in a sieve and rinse under cold water until cool. Drain well again and put in a large bowl along with the chicken, cabbage, cucumber, coriander, basil, half the sesame seeds and half of the dressing. Toss together to coat.
- STEP 3
Divide the salad between plates or containers. Drizzle with the remaining dressing, then scatter over the spring onions and remaining sesame seeds. Serve or keep chilled for up to 24 hours until ready to eat.
