Udon Salad with Chicken and Broccolini

Serves: 4

Style: Modern, Salad

Difficulty: Easy

Ingredients

Ingredients

270g Hakubaku Organic Udon
600g chicken breast
2 bunches broccolini
400g frozen edamame
4 spring onions, finely chopped
1 tbsp olive oil
1/3 cup (80ml) mirin
2 tbsp tamari
1 tbsp sesame oil
1 tsp grated ginger

Udon Salad with Chicken and Broccolini

Method

Method

  1. Heat olive oil in a frying pan to medium heat. Add chicken and gently cook for 8-10 minutes each side until cooked through. Set aside and when cool enough to handle, shred the chicken.
  2. Meanwhile, prepare Udon as to the packet directions, adding the edamame in for the last two minutes. Drain, rinse in cold water and set aside in a large bowl.
  3. Cook broccolini in boiling water with a pinch of salt for 2-3 minutes until it is just tender. Drain and rinse with cold water and chop into thirds and place in with the Udon.
  4. Add the shredded chicken and spring onions to the Udon and veggies.
  5. In a small jar, combine mirin, tamari, sesame oil and ginger. Give a good shake then pour over the Udon mixture. Stir gently to combine, then serve.

 

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