Slow Cooker Hoisin and Garlic Chicken Noodle Salad

Ingredients

Scaled for your household (4 portions) · original serves 4

• Chicken thigh fillets500 g
  fat trimmed
• Passage to Asia Hoisin & Garlic Sauce200 g
• Soba noodles180 g
• Frozen edamame beans120 g
• Red cabbage90 g
• Carrots1
  cut into thin strips
• Lebanese cucumber1
  sliced
• Red radishes3
  finely sliced
• Spring onions2
  finely sliced
• Lime1
• Coriander bunch (optional)to taste
• Water¼ cup

Method

1. 1

   Put chicken, hoisin-and-garlic sauce and water in the slow cooker. Cover and cook on HIGH for 3 hours. Lift out the chicken to cool slightly. Simmer the cooking sauce in a saucepan for about 5 minutes until reduced by half.

2. 2

   Shred the chicken with two forks and coat with 2 tablespoons of reduced sauce. Refrigerate while preparing the salad.

3. 3

   Cook soba noodles according to their packet, rinse cold and drain well. Toss with some reduced sauce. Cook and drain the edamame, then add it with cabbage, carrot, cucumber, radishes, most of the spring onion and cooled chicken.

4. 4

   Dress with the remaining sauce and lime juice. Finish with coriander, reserved spring onion and lime wedges.