Soba noodle salad with Asian pesto

Jill Dupleix
Soba Photo: Edwina Pickles

Make this with or without the teriyaki chicken; it's good either way.


200g Japanese soba noodles

100g frozen edamame

1 bunch fresh coriander, leaves and stalks

2 tbsp salted cashews

1 garlic clove, chopped

1 tsp sesame oil

3 tbsp olive oil, or more

1 tbsp chilli sambal or chilli sauce

1 tbsp rice vinegar

2 spring onions, finely sliced

1 bunch watercress for serving

For the chicken

1 tbsp vegetable oil

2 chicken breasts

3 tbsp teriyaki sauce


1. Cook the soba noodles in simmering salted water for three minutes or until just tender. Drain and rinse in cold water. Cook the edamame in simmering salted water for five minutes, drain and pod.

2. To make the pesto, whiz the coriander, cashews, garlic, sesame oil and olive oil in a blender or mini food processor, adding more olive oil as necessary.

3. To cook the chicken, heat the vegetable oil in a non-stick fry pan. Sear the chicken until golden on one side, then turn and cook the other side until cooked through. Add the teriyaki sauce to the pan and turn the chicken to coat in the sauce until glazed, without allowing it to burn. Remove the chicken, allow to cool, and finely slice.

4. Whisk three tablespoons of pesto with the sambal or chilli and rice vinegar. Add the noodles and edamame and toss well to coat. Arrange on four serving plates with the sliced chicken, spring onions and cress.