Here's a very tasty recipe that I've adapted to be more reflux-friendly. It's a nice mix of salty and sweet, as well as crunch and soft. Enjoy it as a main meal or a side dish - either way, if you like Asian flavors - I don't think you'll be disappointed!
Cold Asian Noodle Salad with Cucumbers and Chicken
(Adapted from Cooking Light - Serves 3)
Ingredients:
2 boneless skinless chicken breasts
2 Tbsp. miso paste*
6 ounces buckwheat soba noodles (or regular udon noodles)
1/4 c. seasoned rice wine vinegar
2 Tbsp. sesame oil2 Tbsp. low-sodium soy sauce
1 Tbsp. honey
1 tsp. freshly grated ginger
1 6" English cucumber, cut into quarters and sliced
3 Tbsp. salted cashews, chopped
Method:
Preheat oven to 350°F. Place boneless skinless chicken breasts on a foil-lined baking sheet. Spread 1 Tbsp. miso paste on top of each piece of chicken.
Bake at 350°F for 25 minutes or until fully cooked. Set aside to cool. (You can also make this a few hours or a day ahead of time and refrigerate until you need it.)
Bring a large pot of water to a boil and cook soba noodles as directed on the package. Once finished cooking, drain and rinse with cold water until noodles feel cold to the touch.
In a small bowl, whisk together rice wine vinegar, soy sauce, honey and ginger.
Once chicken has cooled, cut into bite-sized chunks.
Place chicken, noodles and cucumbers in a larger bowl. Pour vinegar/soy sauce mixture over the top and toss to coat. Sprinkle with cashews just before serving.
*A note about miso paste: You can usually find this at a natural food store or Asian market. Don't be put off by having to buy a larger tub - it's already fermented, lasts forever (well, at least several months...) in the fridge!
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