A bed of cool, chewy soba noodles topped with crunchy fresh veggies, store-bought rotisserie chicken and a creamy tahini sauce whipped up in seconds. So easy and super fast, it’ll immediately make its way onto your weekday roster. This salad is served best really cold, on a hot summer’s day, so have your ingredients ready for that next heatwave!
What you need
Ingredients
4 SERVINGS
- 1x 270g packet of green tea soba noodles
- ½ rotisserie chicken, shredded
- 1 carrot, julienned
- 1 capsicum, julienned
- 1 cucumber, julienned
- ½ red cabbage, thinly sliced
- 1 cup scallion, chopped
- 1 cup pickled daikon radish, thinly sliced
- 1 cup coriander, chopped
- 1 cup shelled edamame beans
- 1 tbsp. sesame seeds
- 2 long red chillies, sliced (optional)
Tahini Sauce
- ½ cup tahini
- 2-3 tbsp. water (this will depend on your tahini and preferred consistency)
- 2 tbsp. soy sauce
- 2 tbsp. lime juice
- 1 tbsp. maple syrup
- 1 clove garlic, grated
- 1 chilli, minced (optional)
Preparation
Step 1
Prepare the soba noodles as per packet instructions, then run them through icy cold water until they are totally cool.
Step 2
Prepare the tahini sauce by mixing all the ingredients together except the water. Then add one tablespoon of water until you get your desired consistency. Taste for salt, add more soy sauce if it needs it. Set aside.
Step 3
Divide your noodles into four bowls, then divide the vegetables, herbs and chicken amongst the four bowls as well. We like to keep the veggies bunched together so the bowl looks like a rainbow. Granted, this is a purely aesthetic choice, so feel free to be as intentional or chaotic as your heart desires.
Step 4
Pour the sauce over the bowls, and top with the sesame seeds and sliced chilli if using. Enjoy!
✨ RECIPE NOTES ✨
- Gluten free: Buckwheat soba noodles are gluten free – but we’ve found that there are some brands that may incorporate some wheat flour into their mix. Double check the packaging of your chosen soba noodles to confirm it is gluten free prior to purchasing.
- Protein: We love the ease and accessibility of using a store-bought rotisserie chicken in this salad (aka ‘roast chook’ in Australian terms). It’s an easy way to level up your salad with zero effort. Looking to veganize this recipe? Check it out here.
