SESAME CHICKEN NOODLES
This chicken noodle salad is bursting with raw vegetables and gives a generous portion size. Loading up your plate with vegetables is an excellent way to help regulate your blood glucose levels and keep you feeling full through the afternoon.
SERVES 2
2 wholewheat noodle nests 1tbsp olive oil
2 skinless chicken breasts Sea salt
100ml (3½fl oz) fresh chicken or vegetable stock (homemade or choose a brand that’s free from artificial colours, flavours and preservatives)
1 red pepper, thinly sliced 1 large carrot, peeled and shredded with a julienne peeler
½ a cucumber, peeled, deseeded and chopped
50g (1¾oz) frozen edamame beans, defrosted 2tbsp sesame seeds, toasted
FOR THE DRESSING
2tbsp runny tahini paste 2tbsp olive oil
3tbsp warm water
2tsp tamari
1tsp sesame oil
Juice of ½ a lime
½ a small garlic clove, finely chopped
1tsp honey
Bring a saucepan of water to the boil, then take off the heat. Add the noodles and leave to soak for 5 minutes, or until tender. Drain the noodles and set aside to cool.
Set a non-stick frying pan with a lid over a medium heat and add the oil. Once hot, add the chicken breasts to the pan and season with a little salt. Cook for 5 minutes, turning once. Add the stock, cover the pan and cook for 8-10 minutes, until the chicken is cooked through. Remove the chicken from the pan and place on a chopping board. Shred the chicken by holding the chicken in place with one fork and pulling at it with another fork.
Prepare the dressing by adding all the ingredients to a small jar with a lid and shaking well (or use a food processor).
Put the salad together: place the noodles, shredded chicken, vegetables and sesame seeds in a large bowl, then toss together. Pour in the dressing and toss again before dividing into 2 bowls to serve.