Tea, Brews & Blends
Have with or without soup for a staple dish all year round
A member of our #RedSealWhānau - Chelsea Shine, @shinedining
100g soba noodles
2 chicken breasts
2 Red Seal Green Tea Bags
2cm ginger, thinly sliced
2 cloves garlic, thinly sliced
1 tbsp soy sauce
1 tbsp sesame oil
1 tbsp lime or lemon juice
1 carrot, shredded
½ cup edamame pods, defrosted
½ avocado, sliced
Handful of fresh herbs (basil, mint, coriander and/or spring onion)
1 red chilli, sliced (optional)
2 tablespoons fried shallots
Step 1Cook the soba noodles as per the instructions on the pack and set aside.
Step 2Add the chicken breasts to a medium pot along with the teabags, ginger and garlic. Add enough water to cover and bring to the boil.
Step 3Reduce to a simmer and cook for a further 10 minutes or until the chicken has cooked through. Remove the chicken from the poaching liquid and leave to slightly cool before slicing.
Step 4For the dressing, mix soy sauce, sesame oil and lime juice in a small bowl and set aside.
Step 5In a large bowl, toss together the cooked soba noodles, shredded carrot, edamame pods and dressing. Divide the salad into two serving bowls.
Step 6Top with the sliced chicken and avocado. Finish with fresh herbs, sliced red chilli and fried shallots.