https://www.lifestylefood.com.au/recipes/27480/sweet-potato-miso-poached-chicken-soba-noodle-salad

LifestyleFOOD.com.au

A tasty salad that's perfect for a light lunch

Ingredients

  • 1 medium sweet potato, cut lengthways into 5mm matchsticks

  • 2 tsp sesame oil

  • 2 tbsp white miso paste

  • 2 spring onions, roughly chopped, extra sliced to serve

  • 2 large skinless chicken breast fillets

  • 270 grams soba noodles (3x 90 gram bundles)

  • 2 lebanese cucumbers, halved, thinly sliced diagonally

  • 1 tbsp mixed black and white sesame seeds

  • Dressing

  • 2 tbsp white miso paste

  • 2 tbsp tahini

  • 1 tbsp tamari or soy sauce

  • 1 tbsp sesame oil

  • 1/2 tsp fresh grated ginger

  • 1 spring onion

  • 3 tbsp water

  • 1 tbsp honey

  • 1-2 fresh limes, to serve

Method

  • 1.

    Firstly, put the sweet potato on a lined baking tray, drizzle with 1 tsp of the sesame oil and place into a 180C preheated oven to roast for about 20 minutes. When ready, remove from the oven and set aside to cool.

  • 2.

    Meanwhile, place the miso, spring onion, chicken and 2 cups (500ml) water in a medium saucepan over high heat, bring to a simmer and reduce heat to low. Cover with a lid and gently poach for 10-12 minutes until chicken is cooked.

  • 3.

    Remove from heat, and allow to sit in poaching liquid for 20 minutes before removing from pan. Reserve 1/2 cup (125ml) strained liquid for the noodles. Thickly slice or shred the chicken.

  • 4.

    Cook the noodles in a medium saucepan of boiling salted water for 3-4 minutes. Drain the noodles under cold running water and transfer to a bowl.

  • 5.

    Pour over reserved strained poaching liquid and remaining teaspoon of sesame oil, and mix to combine. Cover and refrigerate until required.

  • 6.

    For the dressing, place all ingredients in a food processor and blitz until smooth.

  • 7.

    To serve, gently toss noodles with chicken, sweet potato, cucumber and dressing. Place onto a serving platter, top with extra spring onion, sesame seeds and drizzle with any remaining dressing and a generous squeeze of fresh lime juice.

Notes

Exclusive recipe courtesy of Magdelena Roze for Australian Sweet Potatoes

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