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Home|Food + Drink|Recipe: SOBA NOODLE SALAD WITH WAKAME AND MISO-POACHED CHICKEN

Food + Drink

Recipe: SOBA NOODLE SALAD WITH WAKAME AND MISO-POACHED CHICKEN

Serves  4 

This Japanese-inspired dish brings back lovely memories of our old home in North Bondi, where we’d have a soba noodle salad every week during summer. It’s light, fresh and perfect for a midsummer lunch or dinner on a balmy night. The wakame seaweed is one of the ultimate glow foods with its high doses of magnesium, iodine, calcium and vitamins. I love the miso-poached chicken for its flavour and tenderness, but you can also try this salad with an oily fish, such as salmon or trout. Trust me – you will feel great after eating this!

 


Happy & Whole

Recipes and images have been supplied from
Happy & Whole by Magdalena Roze,  published by Plum, RRP $35. Available from all good bookstores or online www.panmacmillan.com.au/9781925481426/


INGREDIENTS

2 tablespoons white miso paste

20 g dried wakame, soaked in cold water for 10 minutes, then drained

2 spring onions, roughly chopped, plus extra, thinly sliced, to serve

4 cm piece of ginger, sliced

500 g chicken breast fillets

180 g soba noodles

2 teaspoons sesame oil

250 g daikon, cut into matchsticks (see note)

160 g (1 cup) frozen podded edamame beans, blanched

1 Lebanese cucumber, trimmed, halved lengthways and thinly sliced

90 g (1⁄3 cup) pickled ginger

1 teaspoon black sesame seeds

shredded nori sheet, to serve

Dressing

180 g (3/4 cup) sour cream

2 spring onions, finely chopped

1 tablespoon rice wine vinegar

2 teaspoons soy sauce

1 teaspoon sesame oil

METHOD

1  Place the miso, wakame, spring onion, ginger, chicken and 500ml (2 cups) of water in a saucepan over high heat. Bring to a simmer then reduce the heat to low, cover with the lid and gently poach for 10–12 minutes until the chicken is cooked. Remove from the heat and allow the chicken to sit in the poaching liquid for 20 minutes before removing from the pan and slicing thickly. Strain the poaching liquid, reserving the wakame for the salad and 125ml (½ cup) of the liquid for the noodles. Discard the spring onion and ginger.

2  Cook the noodles in a saucepan of boiling salted water for 3–4 minutes. Drain the noodles under cold running water and transfer to a bowl. Pour over the reserved strained poaching liquid and sesame oil, and mix to combine. Cover and refrigerate until required.

3  To make the dressing, whisk the ingredients in a bowl until well combined.

4  To serve, toss the noodles with the reserved wakame, daikon, edamame and cucumber, and transfer to a serving platter. Top with the chicken, extra spring onion, pickled ginger, sesame seeds and nori, and drizzle over the dressing.


March 5, 2018
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Finally, a women's lifestyle magazine that covers all of North Queensland. Now in its thirteenth year, DUO is the elegant bi-monthly publication that features exclusive and insightful interviews with the amazing women of our region as well as the latest in home design, style and fashion, dining and recipes, travel and the arts.
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