Chicken Salad with Edamame & Chilli Noodles

Chicken Salad with Edamame & Chilli Noodles

Chicken Salad with Edamame & Chilli Noodles

Prep Time
5 Minutes
Cook Time
35 Minutes
Oven roasted chicken breasts flavoured with Teriyaki sauce and Crushed Chillies and served on a bed of noodles wih cashew nuts and edamame beans.
  • 4 boneless chicken breasts, skin on

  • 2 tablespoons olive oil

  • 8 tablespoons Teriyaki sauce

  • 2 teaspoon Mild Chilli Powder

  • 100 gram (4 ounce) cashew nuts

  • 1 red onion, thickly sliced

  • 200 gram (7 ounce) edamame/soya beans

  • 375 gram (13 ounce) medum egg noodles, cooked according to pack instructions and drained


  • 1 Pre-heat the oven to 200°C, 400°F, Gas Mark 6.
  • 2 With a sharp knife score 4-6 lines across the skin of each chicken breast around 1 cm apart. Brush the chicken breasts with 1 tbs of the oil then place in a frying pan skin side down. Turn the heat to medium-low and allow the breasts to gently fry for around 5 minutes until the skin has turned golden brown and begins to crisp. Increase the heat to high, turn the breast over and fry the bottom of the breast for 30 seconds.
  • 3 Transfer the breasts to a baking tray, brush each with 1 tbs of the Teriyaki sauce and sprinkle with a pinch of the Chilli powder. Cook in the oven for 20 - 25 minutes, or until cooked through. Remove from the oven and allow to rest for 5 minutes.
  • 4 Meanwhile, toast the cashew nuts in a dry frying pan over a high-heat, tossing regularly for 2-3 minutes. Remove from the frying pan and set aside.
  • 5 Heat the remaining oil in the pan and fry the onion for 2-3 minutes until soft. Add the edamame beans and fry for a further 2 minutes, then add the noodles, remaining Teriyaki sauce, toasted cashew nuts and remaining Chilli powder. Heat through for 1 minute.
  • 6 Divide the noodles between 4 plates, then carve the chicken breasts across their width. Sit on top of the noodles and serve immediately.