Chinese poached chicken & rice
For a healthy yet satisfying meal, try this dish eaten across China and Southeast Asia – and use the leftovers to make our cold chicken noodle salad for the next day
Cold chicken noodle salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 4 leftover cooked chicken legs(from our Chinese poached chicken & rice recipe, below right)
- 400g soba noodles
- ½ tsp wasabipaste
- 1½ tbsp soy sauce
- 3 tbsp sesame oil
- juice 1 lemon
- good pinch of sugar
- 1 red chillifinely chopped
- 6 spring onionssliced diagonally
- large pack corianderleaves only
Nutrition: Per serving
- kcal715
- fat30g
- saturates6g
- carbs74g
- sugars2g
- fibre3g
- protein38g
- salt4.1g
Method
step 1
Shred the meat from the leftover chicken legs, and discard the skin and bones. Bring a pan of water to the boil and cook the noodles following pack instructions. Drain the noodles and cool in cold running water.
step 2
Mix together the wasabi, soy sauce, sesame oil, lemon juice and sugar until the sugar has dissolved.
step 3
Toss the cooled noodles with the dressing and arrange on a serving plate. Top with the chicken, chilli, spring onions and coriander. Toss everything through just before serving.
