Prep Time 15 minutes (plus 30 minutes refrigeration)
Cook Time 20-25 minutes
400g chicken tenderloins
¼ cup Eta Lite & Free Japanese Style Soy & Citrus Dressing
180g soba noodles
1 cup shelled edamame beans, cooked
1 large carrot, peeled and cut into matchstick strips
1 cup mung bean sprouts
1 small red capsicum, deseeded and chopped
2 Spring onions, chopped
Handful of fresh coriander leaves, roughly chopped
Handful of fresh mint leaves, roughly chopped
½ cup Eta Lite & Free Japanese Style Soy & Citrus Dressing
Place chicken tenderloins in a bowl and toss in ¼ cup of the Eta Japanese Soy and Citrus Dressing. Allow the chicken to marinate in the refrigerator for 30 minutes. Preheat the oven to 200°C (fan assisted). Remove the chicken from the marinade and place on a baking tray lined with baking paper. Pour over a little olive oil and season the chicken with freshly ground black pepper. Bake for 20-25 minutes, until the chicken is cooked.
While the chicken is cooking prepare the salad. Cook the soba noodles according to packet directions. Drain and rinse in cold water. Drain again. Place in a bowl. Add edamame beans, carrots, bean sprouts, red capsicum, spring onions, coriander and mint leaves. Toss through ½ cup Eta Lite & Free Japanese Style Soy and Citrus Dressing. Transfer to a serving dish. Top with the warm slices of cooked chicken.
The chicken can be sliced and tossed through the salad before serving if wished.
Swap it out
Replace the chicken with salmon fillets. Reduce the marinating time to 15 minutes. Cook time will be 8-10 minutes, depending on the size of the fillets.
Replace the soba noodles with vermicelli noodles and cook according to packet instructions.