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Sweet potato and miso poached chicken cold soba noodle salad

Appetizer, Lunch

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SERVES:
4
DIFFICULTY:
PREP TIME:
COOK TIME:

Ingredients

  • 1 sweet potato cut lengthways into 5mm matchsticks
  • 2 tbsp sesame oil
  • 2 tbsp white miso paste
  • 2 spring onions roughly chopped, extra sliced to serve
  • 2 skinless chicken breast fillets
  • 270 g soba noodles (3x 90 gram bundles)
  • 2 Lebanese cucumbers halved, thinly sliced diagonally
  • 1 tbsp mixed black and white sesame seeds
  • 2 tbsp tahini
  • 1 tbsp tamari or soy sauce
  • 1 tbsp sesame oil
  • 1/2 tbsp ginger fresh grated
  • 1 spring onion
  • 3 tbsp water
  • 1 tbsp honey
  • 2 limes to serve
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Method

  • Firstly, put the sweet potato on a lined baking tray, drizzle with 1 teaspoon of the sesame oil and place into a 180 degree celsius preheated oven to roast for about 20 minutes. When ready, remove from the oven and set aside to cool.
  • Meanwhile, place the miso, spring onion, chicken and 2 cups (500ml) water in a medium saucepan over high heat, bring to a simmer and reduce heat to low. Cover with a lid and gently poach for 10-12 minutes until chicken is cooked. Remove from heat, and allow to sit in poaching liquid for 20 minutes before removing from pan. Reserve 1/2 cup (125ml) strained liquid for the noodles. Thickly slice or shred the chicken.
  • Cook the noodles in a medium saucepan of boiling salted water for 3-4 minutes. Drain the noodles under cold running water and transfer to a bowl. Pour over reserved strained poaching liquid and remaining teaspoon of sesame oil, and mix to combine. Cover and refrigerate until required.
  • For the dressing, place all ingredients in a food processor and blitz until smooth.
  • To serve, gently toss noodles with chicken, sweet potato, cucumber and dressing. Place onto a serving platter, top with extra spring onion, sesame seeds and drizzle with any remaining dressing and a generous squeeze of fresh lime juice.

Notes

Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as required. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for personalises advice.


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