Chicken and Cold Soba Noodle Salad
with Snow Peas, Mango, and Garlic-Green Onion Vinaigrette- Tree nuts
- Peanuts
- Sulphites
- Gluten
Soba noodles, made with hearty buckwheat flour, make the perfect hot-weather dish. Best served cold, they soak up flavourful vinaigrettes better than any other noodles. For the perfect textural balance, juicy mango is off set by crisp snow peas and crunchy cashews. Happy eating!
Ingredients
680 g
Chicken Breasts
2 unit
Mango
4 clove
Garlic
1 unit
Jalapeño
4 unit
Green Onion
56 g
Cashews
(Contains: Tree nuts, Peanuts)
14 g
Cilantro
1 tbsp
Sherry Vinegar
(Contains: Sulphites)
226 g
Soba Noodles
(Contains: Gluten)
226 g
Snow Peas, trimmed
Not included in your delivery
unit
Sugar*
unit
Oil*
unit
Salt*
unit
Pepper*
Cooking Steps
Prep: Bring a large pot of water with a large pinch of salt to a boil. Wash and dry all produce. Cut a small piece off the larger end of the mango(s). Stand it on your cutting board. Avoiding the flat pit running down the centre of the mango, cut ‘cheeks’ o around the pit. Remove the meat with a spoon and cut into thin strips. Mince or grate the garlic. Thinly slice the green onions, keeping the whites and greens separate. Mince the jalapeño, if using, removing the ribs and seeds if you prefer less heat. Roughly chop the cashews. Chop the cilantro. Thinly slice the chicken into strips.
Make the garlic-green onion dressing: Heat a drizzle of oil in a large pan over medium heat. Add the garlic, green onion whites, and jalapeño (if using) to the pan and cook 1-2 minutes, until fragrant. Remove the pan from the heat, then stir in half the sherry vinegar and sugar into the pan. Season with salt and pepper, then set aside in a medium bowl to cool in the refrigerator for 4-5 minutes.
Cook the soba noodles: Add the soba noodles to the boiling water, reduce to a simmer, and cook for 3-5 minutes, until al dente. Be careful, soba noodles can quickly overcook! Drain and immediately rinse under cold water, then toss into the garlic-green onion dressing.
Sauté the chicken and snow peas: Heat a drizzle of oil in the same pan over high heat. Season the chicken strips with salt and pepper. Add the chicken and cook, tossing, for 1-2 minutes, until browned. Add the snow peas to the pan and cook, tossing, for 1-2 minutes, until bright green and crisp-tender and chicken is cooked through. Season with salt and pepper. Set aside to cool in the refrigerator for 5 minutes.
Toss the chicken and snow peas into the cold soba noodles along with the mango and half the chopped cilantro.
Finish and serve: Divide the soba noodle salad between bowls and sprinkle with cashews, green onions, and remaining cilantro. Enjoy!
