Ingredients
– 500g chicken thigh fillets
– 200g hoisin and garlic stir-fry sauce
– One-third cup water
– 180g cooked soba noodles
– 1 cup (120g) cooked edamame
– 1½ cups (90g) finely shredded red cabbage
– 1 carrot cut into thin strips
– 1 sliced Lebanese cucumber
– 3 finely sliced radishes
– Most of 2 finely sliced green onions
– Fresh coriander (amount as needed for garnish)
– Lime juice from one lime
– Extra lime wedges to serve
– 2 tablespoons of the reduced sauce for tossing with shredded chicken
Instructions
1-Prep and cook the chicken in the slow cooker with sauce and water.
2-Shred the chicken and mix with a bit of sauce.
3-Cook the soba noodles and prepare the vegetables.
4-Toss all ingredients together and add garnishes.
5-Serve immediately or chill as preferred.
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
⏲️ Slow cook the chicken on high for tender, juicy meat that shreds easily.
🥢 Use soba noodles for a nutty flavor, or substitute with rice noodles if preferred.
🥗 Feel free to add seasonal vegetables to the salad to keep it fresh and vibrant.
- Prep Time: 20 minutes
- Cooking time: 3 hours 15 minutes
- Cook Time: 3 hours 15 minutes
- Category: Main Dish, Salad
- Method: Slow cooking, shredding, tossing
- Cuisine: Asian-inspired
- Diet: Gluten-free option possible with hoisin sauce substitution
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 10 g
- Sodium: 750 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 85 mg