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Japanese chicken noodle salad jar

Recipe may contain peanuts, tree nuts, milk, fish and shellfish.

Prep the night before and enjoy this quick and healthy Japanese salad.

8 Ingredients


  • 20g dried edamame bean fettuccine pasta

  • 50g podded frozen edamame

  • 1 small carrot, peeled, cut into thin ribbons

  • 2 tsp gluten-free salt-reduced soy sauce

  • 1/2 tsp sesame oil

  • Pinch of dried chilli flakes

  • 30g baby spinach

  • 50g cooked skinless chicken breast, shredded

2 Method Steps


  • Step 1

    Place the pasta, edamame and carrot in a heatproof bowl. Cover with boiling water and set aside for 5 minutes or until the pasta is softened. Drain and refresh under cold running water. Drain.

  • Step 2

    Layer the carrot, pasta, edamame, spinach and chicken in a 500ml (2 cup) jar or airtight container. Combine soy sauce, oil and chilli in a bowl then pour into jar. Seal and place in the fridge until ready to serve.
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Nutritional Information

Per serving

  • 280

  • 1170 kj

  • 8.5g

  • 2.1g

  • 7g

  • 30.7g

  • 15.8g

All quantities above are averages

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