Japanese spinach noodle salad with chicken

Draw inspiration from Japan and serve up Abigail Fawcett's flavourful noodle salad for a simple yet delicious meal
Japanese spinach noodle salad with chicken
  • Rating:
  • Serves: 2
  • Cook Time: 15 minutes
  • Prep Time: 20 minutes
  • Effort: easy



  • 150 g dried vermicelli noodles
  • 1 chicken breasts
  • 65 ml soy sauce
  • 5 ml sesame oil
  • 2 tbsp chopped ginger
  • 0.25 cucumber, shredded
  • 1 clove garlic
  • 10 g Japanese pickled ginger
  • 25 ml mirin, Japanese sweet rice wine
  • 1 squeeze wasabi, Japanese horseradish paste
  • 200 g spinach
  • 2 tbsp sesame seeds, toasted


1. Bring a large pan of water to the boil. Add in the noodles and cook until al dente, which should take a matter of minutes, and drain.2. Place the chicken breast fillet in a foil-lined steamer. Spoon over 50ml of soy sauce, the sesame oil and the ginger. Cover and steam until the chicken is cooked through. 3. Meanwhile, mix together the noodles, cucumber, garlic and Japanese pickled ginger. 4. Then add the remaining soy sauce, mirin, wasabi paste and spinach and mix well. 5. Remove the chicken from the steamer and add the juices to the noodles. Mix again. 7. Slice the chicken up and serve on top of the salad, followed by a sprinkling of toasted sesame seeds.

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