Edamame contains all 9 essential amino acids, making it the only complete plant protein that beats chicken gram-for-gram.
Chicken & Edamame Noodle Salad
Dive into this vibrant Chicken & Edamame Noodle Salad that's bursting with flavor without the sogginess! Packed with tender chicken, crunchy edamame, and tossed in a zesty dressing, this meal prep delight stays fresh in your fridge for up to four days. Get ready to enjoy a deliciously satisfying dish that makes healthy eating a breeze!
Prep
15
min
Cook
30
min
Serves
5
people
Level
intermediate
📝 Ingredients
Serves 5🥬Fresh Produce(3)
- 2 carrots, peeled into ribbons
- 1 cucumbers, thinly sliced into rounds
- 30g spring onion, thinly sliced (1.06 oz)
🥩Meat & Seafood(1)
- 650g chicken breast (1.43 lbs)
🫙Pantry Staples(4)
- 1 tsp brown sugar (5 ml)
- 4 nests of Itsu rice noodles
- 1 tbsp rice vinegar (15 ml)
- 2 tbsp sesame oil (30 ml)
🧂Spices & Seasonings(2)
- Black pepper
- Handful of fresh coriander, roughly chopped
🍯Sauces & Condiments(2)
- 1 tbsp fish sauce (15 ml)
- 2 tbsp soy sauce (30 ml)
📦Other(1)
- 500g frozen edamame (17.6 oz)
👨🍳 Instructions
- 1
Poach the chicken in salted water, brought to a low simmer. This should take around 10-15 minutes. Cook to an internal temp of 165°F or 74°C.
- 2
Let the chicken rest and cool before shredding with a fork.
- 3
Meanwhile, cook the frozen edamame according to packet instructions in your microwave or over the hob. Rinse in cold water to cool.
- 4
Cook your noodles according to packet instructions, then also rinse in cold water.
- 5
Whilst the noodles are cooking, add the sesame oil, soy sauce, fish sauce, brown sugar, rice vinegar and a crack of black pepper to a large mixing bowl. Whisk to combine, then add the cooled noodles straight into the bowl.
- 6
Combine with tongs immediately to prevent any sticking.
- 7
Next, add the spring onion, cucumber, chicken, edamame beans, carrots and coriander. Stir to combine until everything is thoroughly mixed.
💡 Pro Tips
- ✓Poach chicken at exactly 160-165°F water temperature instead of a rolling boil because higher temps cause proteins to contract violently, squeezing out moisture and creating tough, stringy meat.technique160-165°F water temp
- ✓Shock your cooked noodles in ice water for exactly 30-45 seconds to halt starch gelatinization and prevent them from becoming mushy when dressed.timing30-45 seconds
- ✓Add noodles to the dressing while still slightly warm (around 100°F) because warm starches absorb flavors 3x more effectively than cold ones.technique100°F noodle temp
- ✓Use a 3:1:1 ratio of soy sauce to rice vinegar to sesame oil as your base because this creates optimal umami-acid-fat balance for Asian noodle salads.ingredient3:1:1 ratio
- ✓Let the dressed salad rest for 15-20 minutes before serving so the noodles can fully absorb the dressing and flavors can meld through diffusion.timing15-20 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
5
people
Level
intermediate
Share this recipe
Edamame contains all 9 essential amino acids, making it the only complete plant protein that beats chicken gram-for-gram.
Chicken & Edamame Noodle Salad
Dive into this vibrant Chicken & Edamame Noodle Salad that's bursting with flavor without the sogginess! Packed with tender chicken, crunchy edamame, and tossed in a zesty dressing, this meal prep delight stays fresh in your fridge for up to four days. Get ready to enjoy a deliciously satisfying dish that makes healthy eating a breeze!
📝 Ingredients
Serves 5🥬Fresh Produce(3)
- 2 carrots, peeled into ribbons
- 1 cucumbers, thinly sliced into rounds
- 30g spring onion, thinly sliced (1.06 oz)
🥩Meat & Seafood(1)
- 650g chicken breast (1.43 lbs)
🫙Pantry Staples(4)
- 1 tsp brown sugar (5 ml)
- 4 nests of Itsu rice noodles
- 1 tbsp rice vinegar (15 ml)
- 2 tbsp sesame oil (30 ml)
🧂Spices & Seasonings(2)
- Black pepper
- Handful of fresh coriander, roughly chopped
🍯Sauces & Condiments(2)
- 1 tbsp fish sauce (15 ml)
- 2 tbsp soy sauce (30 ml)
📦Other(1)
- 500g frozen edamame (17.6 oz)
👨🍳 Instructions
- 1
Poach the chicken in salted water, brought to a low simmer. This should take around 10-15 minutes. Cook to an internal temp of 165°F or 74°C.
- 2
Let the chicken rest and cool before shredding with a fork.
- 3
Meanwhile, cook the frozen edamame according to packet instructions in your microwave or over the hob. Rinse in cold water to cool.
- 4
Cook your noodles according to packet instructions, then also rinse in cold water.
- 5
Whilst the noodles are cooking, add the sesame oil, soy sauce, fish sauce, brown sugar, rice vinegar and a crack of black pepper to a large mixing bowl. Whisk to combine, then add the cooled noodles straight into the bowl.
- 6
Combine with tongs immediately to prevent any sticking.
- 7
Next, add the spring onion, cucumber, chicken, edamame beans, carrots and coriander. Stir to combine until everything is thoroughly mixed.
💡 Pro Tips
- ✓Poach chicken at exactly 160-165°F water temperature instead of a rolling boil because higher temps cause proteins to contract violently, squeezing out moisture and creating tough, stringy meat.technique160-165°F water temp
- ✓Shock your cooked noodles in ice water for exactly 30-45 seconds to halt starch gelatinization and prevent them from becoming mushy when dressed.timing30-45 seconds
- ✓Add noodles to the dressing while still slightly warm (around 100°F) because warm starches absorb flavors 3x more effectively than cold ones.technique100°F noodle temp
- ✓Use a 3:1:1 ratio of soy sauce to rice vinegar to sesame oil as your base because this creates optimal umami-acid-fat balance for Asian noodle salads.ingredient3:1:1 ratio
- ✓Let the dressed salad rest for 15-20 minutes before serving so the noodles can fully absorb the dressing and flavors can meld through diffusion.timing15-20 minutes