Serves 4-5

Ingredients

250g soba (buckwheat) noodles
Poached Chicken & Aromatics
3 boneless, skinless chicken breasts (400g)
1 tsp sea salt
1-inch pc fresh ginger, smashed
1 tsp whole black peppercorns
2 spring onion whites, smashed
2–3 slices fresh lemon or lime
Cranberry Sesame Dressing
2 Tbsp whole berry cranberry sauce
2 Tbsp light soy sauce
2 Tbsp rice vinegar
1 Tbsp toasted sesame oil
1 Tbsp extra virgin olive oil
1 tsp fresh ginger, finely grated
1 clove garlic, finely grated
Juice of 1/2 lime
Pinch of salt & pepper
Salad & Vegetables
1/2 cup shelled edamame, blanched
1 small red bell pepper, thinly sliced
1 medium carrot, julienned
1 small cucumber, julienned
1 spring onion (green tops only), finely sliced
1 Tbsp toasted sesame seeds
1/4 cup coriander leaves, roughly chopped

METHOD

Cook the soba noodles according to package instructions, then drain and plunge into ice water to cool. Drain well and toss with a light drizzle of sesame oil to prevent sticking. Place the chicken breasts in a pan, cover with water and add the salt, ginger, peppercorns, spring onion whites and citrus slices. Bring to a gentle boil, cover, turn off the heat and leave to poach for 10–15 minutes, or until completely cooked through. Rest briefly, then slice and drizzle lightly with sesame oil. To make the dressing, whisk together the cranberry sauce, soy sauce, rice vinegar, sesame oil, olive oil, ginger, garlic and lime juice; season with salt and pepper. Toss the cooled noodles with the edamame, red pepper, carrot, cucumber and spring onion, then add the dressing and mix well. Divide among bowls and top with the sliced chicken, toasted sesame seeds and coriander. Add a little extra cranberry sauce over the chicken, if desired, and serve chilled.

Chef’s Meal-Prep Tip: Keep the dressing separate and toss through just before eating to keep the vegetables crisp. Store refrigerated and consume within 3–4 days.