Sesame, edamame & chicken noodle salad

Pack a picnic for the family with this healthy wholewheat noodle lunch with chicken, edamame, broccoli and sesame seeds. Make it in just 20 minutes

  • Prep:15 mins
    Cook:5 mins
  • Easy

Nutrition per serving

  • kcal 598
  • fat 27g
  • saturates 5g
  • carbs 54g
  • sugars 9g
  • fibre 9g
  • protein 30g
  • salt 1.5g


  • 2 chicken legs, cooked
  • 1½ tbsp sesame seeds
  • 4 wholewheat noodle nests
  • 160g frozen edamame beans
  • 160g long-stemmed broccoli, cut into small florets
  • 1 tbsp tahini
  • 2 tbsp sesame oil
  • 2 tsp honey
  • 1½ tbsp low-sodium soy sauce
  • 1 tbsp rice wine vinegar


  1. Boil the kettle. Remove the chicken skin, then shred the meat and discard the bones. Set aside. In a large pan, toast the sesame seeds for 1 min until golden, then tip into a large bowl (big enough to hold the noodles).

  2. Fill the pan with water from the kettle and bring back to the boil. Add the noodles and cook following pack instructions. Tip in the beans and broccoli for the last 2 mins.

  3. Meanwhile, mix the tahini, sesame oil, honey, soy sauce and vinegar into the sesame seeds. Drain the noodles, reserving a cup of the cooking water, and run under cold water to cool. Drain again and toss through the sauce along with the chicken. Add a splash of the cooking water to make the sauce thin enough to coat the noodles (it will thicken as it cools). Transfer to containers and chill until ready to eat, if not eating straight away.

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