Looking for a lunch that’s light, satisfying and bursting with flavour? This Chicken & Edamame Noodle Salad hits all the right notes! Perfect for a quick weekday meal or meal prep.
150–200g noodles (rice noodles, soba, or egg noodles)
1 cooked chicken breast (grilled, roasted, or leftover), shredded or sliced
1 cup shelled edamame (fresh or frozen, thawed)
1 carrot, julienned or grated
½ cucumber, thinly sliced
2 spring onions, finely sliced
1 handful fresh coriander or mint (optional)
1 tbsp sesame seeds
For the dressing:
2 tbsp soy sauce
1 tbsp sesame oil
1 tbsp rice vinegar (or lime juice)
1–2 tsp honey (or maple syrup)
1 tsp grated fresh ginger
1 clove garlic, minced
Optional: 1 tsp chili flakes or sriracha for heat
Step 1: Cook the noodles according to package instructions. Drain and rinse under cold water to stop cooking and prevent sticking.
Step 2: Slice the chicken, prep the vegetables, and cook edamame if needed (usually 3–5 minutes in boiling water).
Step 3: For the dressing, whisk together soy sauce, sesame oil, vinegar, honey, ginger, garlic, and chili (if using).
Step 4: In a large bowl, combine noodles, chicken, edamame, carrot, cucumber, and spring onions. Next, pour the dressing over and toss everything well so it’s evenly coated. Then sprinkle the herbs and sesame seeds on top.
