Wholewheat noodles, shredded chicken and crunchy veg tossed in a creamy sesame–tahini dressing. Big flavour, great texture — perfect for make-ahead lunches.
Serves 2 ~25 mins High-protein
Ingredients
- For the noodles:
- 2 wholewheat noodle nests (100g)
- 1 tbsp olive oil
- 2 skinless chicken breasts
- 100ml chicken or vegetable stock
- 1 red pepper, thinly sliced
- 1 large carrot, peeled and shredded with a julienne peeler
- ½ cucumber, peeled, deseeded and chopped
- 50g frozen edamame beans, defrosted
- 2 tbsp sesame seeds, toasted
- Sea salt
- For the dressing:
- 2 tbsp runny tahini paste
- 2 tbsp olive oil
- 3 tbsp warm water
- 2 tsp tamari
- 1 tsp sesame oil
- Juice of ½ lime
- ½ small garlic clove, finely chopped
- 1 tsp honey
Method
- Bring a saucepan of water to the boil, remove from the heat, then add the noodles. Leave to soak for 5 minutes until tender, drain and set aside.
- Heat 1 tbsp olive oil in a non-stick frying pan with a lid over medium heat. Add the chicken breasts, season lightly with salt and cook for 5 minutes, turning once. Add the stock, cover and cook for 8–10 minutes until cooked through.
- Remove the chicken from the pan and shred with two forks.
- For the dressing, whisk all ingredients in a small jar until smooth (or blitz in a food processor).
- Combine the noodles, shredded chicken, red pepper, carrot, cucumber, edamame and sesame seeds in a large bowl. Toss, then pour over the dressing and toss again. Divide between 2 airtight containers.
Serving & storage
Tip: Keeps well in the fridge for up to 2 days. If prepping ahead, add the cucumber just before serving to keep it crisp.
