Oriental Soy Protein Noodle Salad

Drain 300 g soy protein noodles in a sieve, discard the packing liquid, and rinse under cold water for about 20 seconds.

Loosen them gently by hand, then let them drain for at least 3 minutes so the dressing does not turn watery.

Put 100 g chicken breast into boiling water and cook over medium heat for about 8 minutes.

When the center is white and fully cooked, lift it out, cool briefly, then shred with the grain so it stays neat.

Cut 1/2 cucumber and 1/4 red bell pepper into thin, similar-sized strips so they mix evenly with the noodles.

Rinse 30 g baby greens, then shake off water without pressing them hard, which can bruise the leaves.

In a small bowl, combine 2 tablespoons soy sauce, 1.5 tablespoons vinegar, 1 tablespoon olive oil, 1 tablespoon allulose, and 1/2 teaspoon minced garlic. Whisk until the allulose dissolves and the oil looks lightly blended.

Spread the well-drained noodles in the serving bowl first, then add the shredded chicken, cucumber, and red bell pepper.

Place the baby greens on top at the end so they keep their volume and do not wilt early.

Just before serving, drizzle the dressing around the edges and toss by lifting lightly with chopsticks or tongs.

Chill for 10 minutes if possible; the noodles become firmer and the salad tastes cleaner when served cold.