Dr Emily Leeming’s Sesame Chicken Noodles
This refreshing noodle salad will make it easier than ever to boost your fibre intake. It is full of crunchy vegetables, protein rich chicken, and tossed in a delicious sesame dressing.
Ingredients
| 8 | skinless, boneless chicken thigh fillets (600g) |
| thumb-size piece of | fresh ginger, sliced |
| 1 tbsp | soy sauce |
| 150g | buckwheat noodles |
| ½ small | red cabbage, finely sliced |
| 1 large | carrot, skin on, peeled into strips |
| 300g | edamame, cooked |
| 2 | spring onions, finely sliced |
| a large bunch of | coriander, leaves only, roughly chopped |
| 2 tbsp | sesame seeds (black or white), toasted |
| For the creamy sesame dressing | |
|---|---|
| 1 | garlic clove thumb-size piece of fresh ginger |
| 1 tsp | sesame oil |
| 3 tbsp | rice vinegar or fresh lemon juice |
| 1 tbsp | water |
| 2 tbsp | tahini |
| 3 tbsp | soy sauce |
| sea salt | |
| 1 tbsp | honey |
Method
Put the chicken thighs into a saucepan with the sliced ginger and soy sauce. Add enough cold water to cover, then bring to a gentle simmer and cook for 10–15 minutes until cooked through. Take off the heat and leave to cool to room temperature in the water.
Cook the buckwheat noodles following the packet instructions. Drain and rinse under cold water to stop them cooking, then set aside.
Blend all the ingredients for the dressing until smooth, and season with salt to taste. Add a splash more water, if needed, to loosen.
Remove the chicken from the pan, discarding the brothand ginger, and roughly slice the meat.
In a large bowl, combine the noodles, chicken, cabbage, carrot, edamame, spring onions, coriander and sesame seeds. Pour over the dressing and toss until everything is well coated. Enjoy cold or at room temperature.
Nutrition per serving: Fibre 10g | Protein 51g
Tip: To make ahead, cook everything and store in the fridge, but keep the dressing in a separate jar. Toss it through just before eating.
Reviews
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