Japanese · Lunch
Chilled Egg Noodle Salad (High-Protein)
Cold cooked egg noodles are tossed in a sesame soy dressing with shredded poached chicken breast, a jammy egg, edamame and cucumber. Finished with scallion and sesame seeds, the salad balances savoury, tangy and nutty notes and is boosted with extra chicken and egg for a high-protein weekday lunch.
$5
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
478Calories
54.2gProtein
16.8gFat
32.1gCarbs
4.3gSugar
5.4gFiber
1215mgSodium
436mgChol
3.9gSat Fat
870mgPotassium
95mgCalcium
3.8mgIron
0.6mcgVitamin B12
6.2mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Bring a small pot of water to a boil. Set a bowl of ice water alongside for cooling eggs and noodles.
2
Poach the chicken breast in simmering water over medium-low heat for 12 minutes until internal temperature reaches 165°F, then cool and shred.
3
Boil the egg in the same water over high heat for 6.5 minutes for a jammy yolk, then transfer to ice water for 2 minutes and peel.
4
Boil the egg noodles in the same water over high heat for 3 minutes until just tender, then drain and plunge into ice water to chill.
5
Chill the shredded chicken and drained noodles in the refrigerator for 15 minutes until fully cold.
6
Whisk together the soy sauce, rice vinegar, sesame oil, ginger and sugar in a small bowl until sugar dissolves.
7
Toss the chilled noodles, chicken, edamame and cucumber with the dressing until glossy and evenly coated.
8
Plate
Pile the noodle salad onto a plate, top with the halved egg, and scatter scallion and sesame seeds.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g chicken breast
- 5.2 oz150g egg noodles, cooked and chilled
- 22 large eggs
- 1/2 cup80g edamame, cooked
- 1/2 cup70g cucumber
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp sesame oil
- 1 tsp1 tsp ginger, fresh
- 22 scallion
- 2 tsp2 tsp sesame seeds
- 1/2 tsp1/2 tsp sugar
