Edamame Noodles with Chicken, Mint and Lime
Seared chicken torn over cold edamame noodles with smashed cucumber, a lot of mint and a sharp lime dressing.
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Join HomecookedIngredients
- 35 g Edamame noodles
- 190 g Chicken breast
- 120 g Cucumber
- 8 g Mint
- ½ Lime
- 1 tsp Toasted sesame oil
- 1 tsp Light soy sauce (optional)
- 1 Thai chilies (optional)
Method
- Open the chicken out into flat escalopes so it cooks at one thickness. Smack the cucumber with the flat of a knife until it splits and tear it into chunks. Ring the chilli and pick the mint.
- Sear the chicken in the sesame oil over a high flame, four minutes on the first side and three on the second, until it is browned and springs back under a finger.
- Rest the chicken four minutes on a board, then tear it along the grain into rough strips rather than slicing it — torn edges catch the dressing.
- Boil the edamame noodles four minutes, then drain and rinse them under cold water until they stop feeling slippery.
- Turn the cold noodles with the cucumber, the lime juice and the soy, lay the torn chicken over with its board juices and tear the mint across at the last moment.
About Edamame Noodles with Chicken, Mint and Lime
Edamame Noodles with Chicken, Mint and Lime is a Thai lunch or dinner that comes together in about 20 minutes and serves 1. It fits anti-inflammatory eating.
Edamame Noodles with Chicken, Mint and Lime: frequently asked questions
Is Edamame Noodles with Chicken, Mint and Lime gluten-free?
As written, no — it contains Light soy sauce. You'd need a certified gluten-free swap for that ingredient to make it gluten-free.
Do I need every ingredient to make Edamame Noodles with Chicken, Mint and Lime?
The core ingredients are essential, but you can leave out light soy sauce, thai chilies — they're optional and mainly there for extra flavor or finish.
How many servings does Edamame Noodles with Chicken, Mint and Lime make?
This recipe makes 1 serving. In the app you can scale it up or down and the ingredient amounts adjust automatically.