Green Tea Poached Chicken & Avocado Soba Noodle Bowls

Instructions

1. Cook the soba noodles as per the instructions on the pack and set aside.
2. Add the chicken breasts to a medium pot along with the teabags, ginger and garlic. Add enough water to cover and bring to the boil.
3. Reduce 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.
4. For the dressing, mix soy sauce, sesame oil and lime juice in a small bowl and set aside. 
5. In a large bowl, toss together the cooked soba noodles, shredded carrot, edamame pods and dressing. Divide the salad into two serving bowls.  
6. Top with the sliced chicken and avocado. Finish with fresh herbs, sliced red chilli and fried shallots.  

Tip:  

• Keep the poaching liquid to use as a broth and pour over your bowl to turn into a warming winter noodle soup. 

Variations:  

• Use salmon fillets instead of chicken breast if you prefer or for a vegan option use cubes of tofu.