Slow Cooker Hoisin and Garlic Chicken Noodle Salad
Recipe by Passage to Asia
This Slow Cooker Chicken Noodle Salad is packed with flavour! Tender chicken thighs cooked in Passage to Asia Hoisin & Garlic Sauce are tossed with soba noodles, edamame, red cabbage, carrot, cucumber, radish and lime for a fresh and crunchy salad. Perfect as a light dinner or easy lunch idea.
Prep 20 minutesCook 3 hours, 15 minutesServes 4
Ingredients
Method
500g chicken thigh fillets, fat trimmed
1 x 200g Passage to Asia Hoisin & Garlic Stir-Fry Sauce
180g soba noodles
1 cup (120g) edamame
1 ½ cups (90g) finely shredded red cabbage
1 carrot, cut into thin strips
1 Lebanese cucumber, sliced
3 radishes, finely sliced
2 green onions, finely sliced
Juice of a lime plus extra wedges to serve
Fresh coriander for garnish
Place chicken, Hoisin & Garlic Stir-fry Sauce and ⅓ cup water into the base of a slow cooker. Cover and cook for 3 hours on HIGH. Transfer chicken to a plate and cool slightly. Pour sauce into a saucepan and simmer for 5 minutes or until reduced by half
Using two forks, shred chicken and spoon over 2 tbsp of the reduced pan sauce. Toss to coat. Refrigerate until required
Follow packet instructions to cook soba noodles. Drain and refresh in cold water. Drain well and place in a salad bowl. Pour over some of the pan sauce and toss to coat
Cook edamame according to packet instructions. Drain and add to noodles.
Add cabbage, carrot, cucumber, radish, most of the green onion and cooled pulled chicken. Toss to mix well
Spoon over reserved pan sauce and squeeze over lime juice. Garnish with coriander and remaining green onion.
