I am a huge vegetable fan and I love the rainbow on my plate. When I saw this recipe the colours really caught my eye! In fact, the whole recipe book, called Bowl + Spoon, is filled with colourful, vegetable packed recipes. I think I cooked 5 things out of it in 2 weeks.
I did however change this recipe to suit my pantry and taste. The original recipe uses tofu instead of chicken. I am not a huge fan of tofu, so this swop was essential! However, if you are vegetarian or vegan the recipes uses 400g of extra-firm tofu. The dressing for the salad also calls for yellow miso – unfortunately I couldn’t find yellow miso, or miso in general, for that matter in the shops (though I have bought it from Pick ‘n Pay since and I have seen in Woolworths), so I just left it out of the dressing.
This is an amazingly delicious and easy recipe. If you have a food processer or spiraliser is makes cutting the veg into thin strips a breeze, but doing it by hand is not too strenuous. There is also very little cooking or mess and the whole thing takes as long as the chicken takes to cook to make. Thus, it is the perfect weekday meal. Maple syrup does seem like a weird combo with raw veg and chicken, but trust me it is so moreish! Remember to get proper authentic maple syrup (I have found maple syrup and organic maple syrup in Woolworths). It has a very distinct taste and is a completely natural product, unlike other syrup which is basically just melted refined sugar.
Just one tip: I have made the mistake of overcooking soba noodles before and they are not pleasant to eat. So follow the instructions on the packet carefully, because you may end up with a soggy mess!
Rainbow Noodle Salad with Mapled Chicken
Adapted from Bowl+Spoon
- 3 large carrots
- 1/2 a large English cucumber
- 2 peppers (I used a red and yellow for the colour)
- 1 Tbsp coconut oil
- 4 free-range chicken fillets, cut into small pieces (2cm pieces)
- 4 Tbsp soya sauce
- 2 Tsp maple syrup
- 85 g soda noodles, cooked according to instructions
- 2 avocados, sliced
- handful of coriander, roughly chopped
- 2 Tbsp toasted sesame seeds (optional)
- 2cm ginger, peeled and grated
- 1 Tsp honey
- 2 limes tested and juiced
- 1 Tbsp sesame oil
- 1 Tsp Sriracha
- Place a pan on medium heat and add the coconut oil
- When up to temperature, add the chicken and season with pepper
- Cook for a few minutes, until the chicken starts to brown then add the soya sauce and maple syrup
- For cook 2-3 more minutes, until the chicken is coated by the maple-soya sauce and cooked through.
- While the chicken is cooking, thinly slice or spiralize the vegetables (you can even use a coarse grater)
- Place the cooked and cooled soba noodles and vegetables in a bowl
- Whisk the dressing ingredients together and pour over the vegetables
- Mix the salad well and top with the avo, chicken and a sprinkle of sesame seeds