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Chicken Ramen Noodle Salad with Miso Dressing

Chicken Ramen Noodle Salad with Miso Dressing
Preparation time is 10minutes
Cook time is 25minutes
Total time is 35minutes
Serve is for 4 people
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Difficulty level: 2 out of 4

12 Ingredients

Number of servings
4
  • 500grams chicken breasts fillets
  • 270grams Hakubaku Organic Ramen Noodles
  • 4 free range eggs, at room temperature
  • 2tablespoons white miso paste
  • 1tablespoons sesame oil
  • 2tablespoons maple syrup
  • 1tablespoons rice wine vinegar
  • 1/2 cup shredded red cabbage
  • 1/2 cup shredded green cabbage
  • 1 Lebanese cucumber, thinly sliced
  • 2 spring onions, thinly sliced
  • 1/4 bunch coriander, leaves picked

Nutrition per serving

2480 Kilojoules or 592 Calories
28% of daily energy intake*
Protein
55.5grams
Fat
13.4grams
Carbs
62.5grams
Sugars
12.2grams

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Whip up a mouth-watering chicken ramen noodle salad with miso dressing in no time with this easy recipe. Perfect for busy weeknights!

Method

Step 1 of 4

Bring a large saucepan of water to the boil over medium-high heat. Add chicken and bring water back to the boil. Reduce heat to low and simmer, covered, for 15 minutes or until cooked. Transfer chicken to a plate. Cool. Shred.

Step 2 of 4

Meanwhile, cook noodles according to packet instructions. Drain noodles and set aside. Place eggs in a saucepan of cold water and bring to the boil, stirring, over medium-high heat. Boil for 8 minutes for soft boiled or until cooked to your liking. Drain eggs and refresh under cold water. Peel. Cut in half.

Step 3 of 4

Whisk miso, oil, syrup, vinegar and 1/4 cup warm water in a small jug.

Step 4 of 4

Divide noodles among plates. Top with cabbage, cucumber, chicken and eggs. Drizzle with dressing. Serve sprinkled with onion and coriander.

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