Chicken & Edamame Noodle Salad

For the salad:

• 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.