Recipe: Green Tea Noodle Salad with Tofu and/or Chicken

This is a favourite at our house when the temperature is set to soar. I make a big batch and pack it into individual serves in the fridge so we have instant deliciousness on tap when we’re too hot to know what we want to eat. You can customise it the way you like too. You don’t have to listen to me! Here’s the recipe …

Green Tea Noodle Salad with Tofu and/or Chicken

300g of dried green tea noodles (you can use regular soba or other dried Japanese noodles too)
1 fresh chicken breast, diced and/or 200g of diced tofu
1 avocado, diced
1 Lebanese cucumber, sliced
a handful of cherry tomatoes, sliced in half
a handful of torn fresh herbs (I used basil but coriander or mint or parsley work too)
1/2 red onion, sliced
2 green onions (aka spring onions) chopped roughly
sauces for tofu/chicken: 2 tablespoons of soy sauce, 1 tablespoon of gochujang or sriracha, 1 tablespoon of olive oil – mixed together
A tablespoon of toasted sesame seeds
Optional: A tablespoon of pink pickled ginger

Dressing – in a jar mix together
1/4 cup of soy sauce
1/4 cup of lemon juice
3 tablespoons of olive oil or your preferred salad oil
2 tablespoons of sesame oil
1 clove of garlic, crushed
1 inch piece of ginger, diced finely
1 tablespoon of sugar (whatever you have on hand)

Toss the tofu and/or chicken breast in the sauces and bake on an oiled oven tray for 15 mins or until cooked through and turning golden at the edges. Set aside to cool.

Meanwhile set a large pot of water on to boil. When it’s boiling, add the dried noodles. Cook for 3 minutes, then add 2 cups of cold water. Cook for another 2 minutes. The noodles should be al dente by this stage. If not give them a titch longer. Drain and cool under the cold tap.

When the noodles are coolish, drain, tip them into a large bowl and toss with a slug of sesame oil to stop them sticking together.

Add the avocado, red onion, cherry tomatoes, green onions and herbs. Mix gently. Next add the cooled (or cool enough) chicken/tofu and mix again. Add the dressing and mix with a metal spoon to ensure dressing is well distributed.

Season with salt and pepper and sprinkle with toasted sesame seeds and pickled ginger (if using). Garnish with fresh herbs, if you fancy.

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