Total Time: 30 MINUTES | Serves 2
INGREDIENTS
rice vinegar 2 tbsp
soy sauce 1 tbsp
tahini 2 tbsp
ginger 15g, peeled and grated
garlic 2 cloves, crushed
runny honey 2 tsp
fish sauce ½ tsp
toasted sesame oil 1 tbsp
soba noodles 80g
cooked chicken breast 160g, shredded
red cabbage 150g, finely shredded
cucumber ½, core removed, and julienned
coriander a handful, finely chopped
basil a handful, finely chopped
black sesame seeds 2 tsp
spring onions 2, trimmed and finely sliced
How to Make it
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.
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.
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.