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20 minutes

Warm Sichuan-Style Chicken Salad

with Soba Noodles, Cucumbers & Edamame

Cooking time

20 minutes




850 /serving

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

We will send you:

  • 4 Chicken thighs (or 2 chicken breasts)
  • 20g Ginger
  • 1 Bunch of cilantro
  • 1 Garlic clove
  • 1 Scallion
  • 2 Cucumbers
  • 15ml Ponzu lime sauce
  • 30ml Sweet soy sauce
  • 100g Edamame
  • 180g Soba noodles
  • 12g Sichuan Flavours spice blend (brown sugar, sea salt, white sesame seeds, garlic, ginger, black pepper)

Contains: Sesame seeds, Soy, Sulphites, Wheat

You will need:

Medium pot
Medium pan
Salt & pepper
Total Fat
32 g
Saturated Fat
5 g
1490 mg
Total Carbs
91 g
19 g
41 g
7 g
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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 ⅓ of the spice blend and S&P. Add the chicken thighs* to the pan and cook, partially covered, 4 to 6 min. per side, until golden brown and cooked through (if you received a different cut of chicken, find your alternate cooking method at Transfer to a cutting board; let rest for 5 min. before slicing against the grain. Set aside in a warm spot. Wipe out and reserve the pan.
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Boil the noodles
While the chicken cooks, add the noodles to the pot of boiling water; stir gently to separate. Boil, 3 to 4 minutes, until tender. Drain thoroughly; rinse under cold water and toss with a drizzle of oil to prevent sticking.
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Mise en place
While the noodles boil, 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 bottom and green top. Peel and mince the ginger. Mince the garlic. Roughly chop the cilantro leaves and stems.
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Cook the edamame & add the noodles
In the reserved pan, heat a drizzle of oil on medium. Add ⅔ of the ginger, ⅔ of the garlic, ½ the white bottom of the scallion and the edamame. Cook, stirring frequently, 1 to 2 minutes, until heated through. Add the sweet soy sauce, ½ the ponzu sauce and the cooked noodles; season with ½ the remaining spice blend and S&P to taste. Cook, stirring frequently, 2 to 3 minutes, until the noodles are coated with the sauce and warmed through.
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Make the cucumber salad
While the noodles warm through, in a medium bowl, combine the remaining ponzu, up to ½ the cilantro (to taste), and as much remaining ginger, garlic and white bottom of the scallion as you’d like. Season with the remaining spice blend. Add the cucumbers and a drizzle of oil; toss well.
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Plate your dish
Divide the finished noodles between your plates. Top with the sliced chicken. Garnish with as much green top of the scallion as you’d like and remaining cilantro. Serve the cucumber salad on the side. Bon appétit!

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