Chicken & Edamame Noodle Salad

Ingredients

For the salad:

200g rice noodles

1 lb cooked chicken breast

1 cup shelled edamame (fresh or frozen, thawed)

1 carrot, julienned or grated

½ cucumber, thinly sliced

2 spring onions, finely sliced

fresh cilantro

fresh mint

fresh Thai Basil

1 tbsp sesame seeds

For the dressing:

2 tbsp soy sauce

1 tbsp sesame oil

1 tbsp rice vinegar

1–2 tsp honey

1 tsp grated fresh ginger

1 clove garlic, minced

Optional: 1 tsp chili flakes or sriracha for heat

Directions

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.

Notes

https://www.alexander-stadium.co.uk/news/chicken-edamame-noodle-salad/

Nutrition

• Serving Size: 4