Green Tea Poached Chicken & Avocado Soba Noodle Bowls

30 minutes

Green Tea Poached Chicken & Avocado Soba Noodle Bowls 3
Have with or without soup for a staple dish all year round!

Created by:

A member of our #RedSealWhānau - Chelsea Shine, @shinedining

Cooking Time

30 minutes




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 


  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.  


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


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

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