Smoky beans & baked eggs
Pack in the nutrients with smoky beans and baked eggs. Great for a veggie family lunch or supper, serve with flatbreads or toast for extra sustenance
Sesame, edamame & chicken noodle salad
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 3 (or 2 adults and 2 children)
Skip to ingredients
- 2 chickenlegs, cooked
- 1½ tbsp sesame seeds
- 4 wholewheat noodle nests
- 160g frozen edamame beans
- 160g long-stemmed broccolicut into small florets
- 1 tbsp tahini
- 2 tbsp sesame oil
- 2 tsp honey
- 1½ tbsp low-sodium soy sauce
- 1 tbsp rice wine vinegar
Nutrition: Per serving (3)
- kcal598
- fat27g
- saturates5g
- carbs54g
- sugars9g
- fibre9g
- protein30g
- salt1.5g
Method
step 1
Boil the kettle. Remove the chicken skin, then shred the meat and discard the bones. Set aside. In a large pan, toast the sesame seeds for 1 min until golden, then tip into a large bowl (big enough to hold the noodles).
step 2
Fill the pan with water from the kettle and bring back to the boil. Add the noodles and cook following pack instructions. Tip in the beans and broccoli for the last 2 mins.
step 3
Meanwhile, mix the tahini, sesame oil, honey, soy sauce and vinegar into the sesame seeds. Drain the noodles, reserving a cup of the cooking water, and run under cold water to cool. Drain again and toss through the sauce along with the chicken. Add a splash of the cooking water to make the sauce thin enough to coat the noodles (it will thicken as it cools). Transfer to containers and chill until ready to eat, if not eating straight away.
