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Poached Chicken and Soba Noodle Salad with Soy Dressing

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  • Author: Josephine Chan
  • Yield: 2 1x


Healthy lunch doesn’t need to be colourless with boring flavours. Try it once and you’ll make seconds … and thirds.


  • 100g (3.5 ounces) organic soba noodle, store-bought
  • 1 tsp black peppercorns
  • 1 spring onion (scallions), roughly chopped
  • 2 thick slices of ginger
  • 1 tsp sea salt
  • 2 skinless, free-range chicken breast fillets (100g each)
  • 4 radishes, thinly sliced
  • Watercress leaves, for garnish

Soy Dressing

  • 30ml (1 fluid ounce) Japanese soy sauce
  • 30ml (1 fluid ounce) mirin
  • 2 garlic cloves, finely chopped
  • 1 tbsp rice wine vinegar


  1. Fill a small pot with water and bring to a boil. Add the soba noodles and cook as per packet instructions, until al dente. Drain and rinse with cold water to stop the cooking. Mix all the soy dressing ingredients (except the chopped garlic) in a bowl. Place the noodles on a plate and toss in half the soy dressing.
  2. In a medium pot, add peppercorns, ginger, spring onion and salt. Then fill with water – ensure sufficient water to cover the chicken breasts later. Bring to a boil over high heat. Once the water is boiling, gently place the chicken breasts into the boiling water. Stir the ingredients to cover the breast. Turn off the heat, cover with a lid and leave to cook in the pot for 45mins.
  3. Heat some vegetable oil in a pan over medium heat, pour the chopped garlic and saute until lightly brown. Drain and set aside.
  4. After 45mins, remove breasts from the pot and cut into 1.5 inch slices.
  5. With a pair of tongs, divide the noodles onto the centre of 2 plates. Top with sliced poached chicken and watercress on top of the noodles. Spoon the fried chopped garlic on top of the chicken slices. Garnish with thinly sliced radishes around the plate. Before serving, spoon the soy dressing over the noodles.
  • Category: Main Course
  • Cuisine: Japanese
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