Broccoli, Chicken and Noodle Salad
(adapted from Olive Magazine February 2011)
(Serves 2)
125g purple sprouting broccoli
50g ramen noodles
100g edamame, fresh or frozen
1 tbsp tamari or soy sauce
2 tbsp mirin
2 tsp toasted sesame oil
½ tsp grated ginger
2 spring onions, finely chopped
2 small cooked chicken breasts, shredded
Boil the broccoli stems until tender, then rinse and drain in very cold water. If the stems are large, cut them in half lengthways.
Cook the noodles following packet instructions, adding the edamame for the last 3 mins of cooking. Rinse well in cold water and drain thoroughly.
Make a dressing by mixing the tamari, mirin, sesame oil, ginger and spring onion. Put the broccoli, noodles, edamame and chicken in a bowl. Pour over the dressing and toss together, adding some extra seasoning if you like. Serve.
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