Cold sesame and ginger chicken noodle salad

I love slurping up slippery soba noodles in a soup, but tossed through an aromatic salad might be my favourite way to eat them. Eaten cold, the nutty flavour from the buckwheat flour comes through even more.

30 MINUTES | SERVES 2 | EASY |

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 1/2, 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

1 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.

2 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.

3 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.

PER SERVING 515 kcals | fat 20.2G saturates 3.2G | carbs 43.8G | sugars 16.2G fibre 5.5G | protein 36.7G | salt 1.7G

low cal | high protein | nourish