Leftover chicken and soba noodle salad

Ingredients

• 270 g soba noodles
• ½ roast chicken, fat and bones discarded, meat shredded
• 4 spring onions, finely sliced
• 1 large handful of snow peas (about 150 g), topped and tailed, finely sliced
• 150 g edamame beans, blanched and podded
• 2 tbsp sesame seeds, toasted, plus 1 tsp extra to serve

Dressing

• 3 cm piece of ginger, finely chopped
• 3 tbsp soy sauce
• 3 tbsp rice wine vinegar
• 1 tbsp caster sugar
• 1 tbsp sesame oil

Instructions

1. To make the dressing, place all the ingredients in a jar, add 1 tbsp of water, cover and shake to combine.

2. Bring a large saucepan of water to the boil and cook the soba noodles as per the packet instructions. Drain and refresh under cold water.

3. In a large bowl, combine the chicken, noodles, spring onion, snow peas, edamame and sesame seeds. Pour three-quarters of the dressing over the salad and toss. Add the remaining dressing and toss again. Scatter over the extra sesame seeds and serve.

Note

• Edamame can be found in the freezer section of Asian grocers and selected supermarkets. Peas are a great substitute here.

Recipe from The Weeknight Cookbook by Justine Schofield (Plum, $34.99), Photography by Jeremy Simons.