Everyday EASY
Speedy meals to see you through the week
✦ GH tip
You could use precooked chicken (or leftovers from a roast), if you prefer – you need about 250g cooked weight.
Cold Chicken Ramen Salad
Move over pasta salad, the ramen salad is here. Bouncy, chewy noodles provide the perfect base for all sorts of flavourings and toppings. Switch up the veg to whatever you have – just make sure you have a good mixture of textures and flavours.
Hands-on time: 20min. Cooking time: about 20min. Serves 4
2 small skinless chicken breasts, see GH tip
250g dried ramen noodles
3 spring onions, finely sliced
2 medium carrots, peeled and shredded, or grated
1/2 cucumber, cut into matchsticks
75g sugar snaps, shredded lengthways
8-10 cherry tomatoes, quartered
2tbsp pickled ginger FOR THE DRESSING
5tbsp smooth peanut butter
1tbsp English mustard
2tbsp rice vinegar 1tbsp soy sauce
1. Bring a medium pan of salted water to the boil, add the chicken, reduce to a gentle simmer and cook for 12-15min, or until the chicken is cooked through. Remove chicken to a plate to cool (reserve water), then roughly shred.
2. While the chicken is cooling, in the same pan cook the noodles according to pack instructions. Drain and rinse under cold water to cool. Drain again, then tip into a large bowl.