Soba salad with chicken and cabbage
Enjoy a flavorful Soba salad with tender chicken strips and crunchy cabbage. This Asian-inspired dish is packed with savory flavors and healthy nutrients.
Ingredients:
- ¼ cup well-shaken and stirred canned coconut milk
- 3 tablespoons white miso
- 3 tablespoons mirin
- 2 tablespoons toasted sesame oil, plus more for serving
- 2 tablespoons canola oil
- ½ teaspoon kosher salt, plus more for water
- 1 10-oz. bunch fresh Broccolini, trimmed
- 260g uncooked soba noodles
- 3 scallions, trimmed and thinly sliced (about ¼ cup)
- 2 tablespoons toasted sesame seeds, divided
- 2 tablespoons toasted unsweetened coconut chips
- Crushed red pepper and flaky sea salt, for serving
Instructions:
- Mix together coconut milk, miso, mirin, sesame oil, canola oil, and salt in a large bowl; set it aside.
- Bring a generous amount of water to a boil in a large pot and cook the Broccolini until it's just tender, about 2 minutes. Using tongs, move it to a cutting board.
- Put soba noodles into the boiling water; cook until they are just tender, for approximately 4 minutes. Drain the noodles and rinse them well under cold water. Then, add them to the mixture in the bowl with coconut milk; mix everything together.
- Cut the Broccolini stems into pieces that are about a quarter-inch long; chop the florets into pieces that are about an inch long. Add the Broccolini, scallions, and 1 tablespoon of sesame seeds to the noodles mixture; mix everything together. Place it on a platter. Drizzle some sesame oil on top and sprinkle coconut chips and the remaining 1 tablespoon of sesame seeds. Finish by topping it with crushed red pepper and some flaky salt.
Summary:
- Calories: 3575 kcal
- Fat: 129 g
- Protein: 408 g
- Carbs: 191 g
- Potassium: 6740 mg
- Magnesium: 748 mg