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20 minutes
Dairy Free

Sichuan Chicken Salad with Chilled Soba Noodles

Cucumbers & Edamame

Cooking time

20 minutes

Servings

2/4

Calories

830 /serving

This Sichuan-style salad is here to satisfy even the biggest of appetites! Tender chicken thighs, thick soba noodles, crunchy cucumbers and ginger edamame beans are cloaked in an exquisite sauce of soy, ponzu and garlic. A handful of scallions, fresh cilantro and a few pinches of seasoning spices complete this meal with an irresistible final touch!

We will send you:

  • 4 Chicken thighs
  • 20g Ginger
  • 1 Bunch of cilantro
  • 1 Garlic clove
  • 1 Scallion
  • 2 Cucumbers
  • 15ml Lime ponzu sauce
  • 30ml Sweet soy sauce
  • 85g Edamame
  • 180g Soba noodles
  • 9g Sichuan chicken spice blend (black and white sesame seeds, Sichuan pepper, crushed nori)

  • Contains: Gluten, Sesame Seeds, Soy, Wheat

    You will need:

    Medium pot
    Medium pan
    Strainer
    Peeler
    Oil
    Salt & pepper
    Total Fat
    37 g
    Saturated Fat
    5 g
    Sodium
    1690 mg
    Total Carbs
    71 g
    Sugars
    6 g
    Protein
    41 g
    Fibres
    9 g
    Preparation
    a picture
    Cook the chicken
    Bring a medium pot of salted water to a boil. In a medium pan, heat a drizzle of oil on medium-high. Pat the chicken dry with paper towel; season with S&P. Add the chicken* to the pan and cook, partially covered, 4 to 6 minutes per side or until golden brown. Transfer to a cutting board; once cool enough to handle, thinly slice against the grain. Set aside in a warm spot. Wipe out and reserve the pan.
    a picture
    Cook the noodles
    While the chicken cooks, add the noodles to the pot of boiling water and cook, 4 to 5 minutes or until tender. Drain thoroughly, rinse under cold water and toss with a drizzle of oil to prevent sticking.
    a picture
    Mise en place
    While the noodles cook, halve the cucumbers lengthwise; slice into half-moons on an angle. Cut off and discard the root end of the scallion; thinly slice, separating the white bottoms and green tops. Peel and mince the ginger. Mince the garlic. Roughly chop the cilantro leaves and stems.
    a picture
    Cook the edamame
    In the reserved pan, heat a drizzle of oil on medium. Add the ginger, ½ the garlic and the edamame. Cook, stirring frequently, 1 to 2 minutes, until heated through.
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    Make the vinaigrette
    In a small bowl, combine the sweet soy sauce, ponzu sauce, white bottoms of the scallion and as much of the remaining garlic as you’d like. Add 2 tbsp of oil (double for 4 portions); season with ½ the spice blend and S&P to taste.
    a picture
    Finish & serve
    In a large bowl, combine the noodles, edamame and cucumbers. Drizzle with as much of the vinaigrette as you’d like; season with S&P to taste. Toss to coat. Divide the dressed noodles and vegetable salad between your plates. Top with the sliced chicken and garnish with the green tops of the scallion, cilantro and remaining spice blend. Bon appétit!

    *Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.