Ingredients
- Hakubaku soba noodles - 1 packet
- Poached chicken (sliced) - 300g
- Mixed salad greens - 200g packet
- Wombok cabbage - 2 cups
- Red onion (finely sliced) - 1/4 of onion
- Lebanese cucumber - halved and sliced - 1
- Avocado (sliced into chunks) - 1
- Cherry tomatoes (halved) - 1 punnet
- Mint (roughly chopped) - 3/4 cup
- Coriander (roughly chopped) - 3/4 cup
- Toasted white sesame seeds - 1/4 cup
- Kewpie mayonaisse - 1/4 cup
- Grapeseed oil - 1/4 cup
- Soy sauce - 2 tbs
- Obento rice wine vinegar - 1 1/2 tbs
- Obento mirin - 3 tsp
- Honey - 4 tsp
- Sesame oil - 1 tsp
- White pepper - dash
Method
- Grind toasted sesame seeds in a motar and pestle until fine powder. Add mayo, grapeseed oil, soy sauce, rice wine vinegar, mirin, honey, sesame oil, and pepper and shake together in a jar.
- Cook soba noodles per packet directions, rinse and leave to cool.
- Place the salad ingredients in a bowl, dress with half the dressing.
- Divide the salad into serving bowls, place soba noodles on one side, top with chicken, then drizzle remaining dressing on top. Sprinkle with sesame seeds.
Product used in recipe
- Hakubaku - Hakubaku Organic Soba
- Kewpie - Kewpie Mayonnaise
- Obento - Rice Wine Vinegar
- Obento - Mirin Seasoning
