Chicken Ramen Noodle Salad with Miso Dressing
Whip up a mouth-watering chicken ramen noodle salad with miso dressing in no time with this easy recipe. Perfect for busy weeknights!
Ingredients
- 500g chicken breasts fillets
- 270g Organic Ramen Noodles
- 4 free range eggs, at room temperature
- 2 tbs white miso paste
- 1 tbs sesame oil
- 2 tbs maple syrup
- 1 tbs rice wine vinegar
- 1/2 cup shredded red cabbage
- 1/2 cup shredded green cabbage
- 1 Lebanese cucumber, thinly sliced
- 2 spring onions, thinly sliced
- 1/4 bunch coriander, leaves picked
Method
- Bring a large saucepan of water to the boil over medium-high heat. Add chicken and bring water back to the boil. Reduce heat to low and simmer, covered, for 15 minutes or until cooked. Transfer chicken to a plate. Cool. Shred.
- Meanwhile, cook noodles according to packet instructions. Drain noodles and set aside. Place eggs in a saucepan of cold water and bring to the boil, stirring, over medium-high heat. Boil for 8 minutes for soft boiled or until cooked to your liking. Drain eggs and refresh under cold water. Peel. Cut in half.
- Whisk miso, oil, syrup, vinegar and 1/4 cup warm water in a small jug.
- Divide noodles among plates. Top with cabbage, cucumber, chicken and eggs. Drizzle with dressing. Serve sprinkled with onion and coriander.
