Ingredients
– 500g trimmed chicken thigh fillets
– 200g hoisin and garlic stir-fry sauce
– One-third cup of water
– 180g soba noodles
– 1 cup or 120g cooked edamame
– 1.5 cups or 90g finely shredded red cabbage
– 1 carrot cut into thin strips
– 1 sliced Lebanese cucumber
– 3 finely sliced radishes
– Green onions (most sliced for mixing and some reserved for garnish)
– Juice of 1 lime (for finishing the salad)
– Additional lime wedges for serving
– Fresh coriander for garnish
Instructions
1-First, prepare all ingredients by trimming the chicken, slicing vegetables, and measuring liquids.
2-Place the chicken in the slow cooker with sauce and water, then cook on high for 3 hours.
3-Shred the chicken and reduce the sauce before combining.
4-Cook and cool the soba noodles, then mix with veggies and the prepared chicken.
5-Finish with lime juice and garnishes, serving immediately or chilling as needed.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🌿 Use fresh lime juice just before serving to keep the salad bright and tangy.
🥢 Toss chicken in reduced sauce to coat with extra flavor without making the salad soggy.
❄️ Cooked chicken can be refrigerated for up to 2 days or frozen for up to 2 months for meal prep convenience.
- Prep Time: 20 minutes
- Cooking Time: 3 hours
- Cook Time: 3 hours
- Category: Salad
- Method: Slow Cooking and Tossing
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 10 g
- Sodium: 680 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 32 g
- Cholesterol: 75 mg