Ingredients needed
Chicken. I used skinless boneless chicken breasts but boneless chicken thighs will also work well. Noodles. Any noodles you have or like. I used egg noodles but soba noodles, ramen noodles or rice noodles will be delicious too. Red cabbage. Cucumber. Other vegetables like sugar snap peas, red bell pepper, red onion, green onions/spring onion, broccolini, radish and carrots can also be used. Edamame is also a great option. Fresh herbs. I used mint and coriander/cilantro but basil can also be used. Fresh chillies. Optional. For the marinade: Miso paste, rice vinegar, soy sauce, sesame oil, honey, fresh garlic cloves. For the dressing: Olive oil, lemon juice/rice vinegar, soy sauce, honey.
How to make noodle salad (summary)
Can I make this in advance?
The salad can be made and kept in an airtight container for up to 3 days. Keep the dressing separate and only dress once you’re ready to serve. The dressing can be kept in the fridge for up to 2 weeks.
Noodle salad recipes
