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Chilled soba noodle salad with teriyaki chicken
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Delicious chilled soba noodle salad with teriyaki chicken and fresh coriander.
Ingredients:
  • 270g Organic Soba Noodles
  • 4 spring onions, thinly sliced diagonally
  • 2 celery sticks, thinly sliced diagonally
  • 6.00 gm sesame seeds
  • 2 tsp finely grated ginger
  • 1 tsp Pure Sesame Oil
  • 4 small RSPCA Approved Chicken Breast Fillets
  • 4 shiitake mushrooms, stems removed, thinly sliced
  • Coriander sprigs, to serve
  • 60ml seasoning
  • 60ml sashimi
  • 40.00 ml Cooking Sake
  • 30.00 gm caster sugar
Instructions:
  • Prepare the noodles according to the package instructions in boiling water. Once cooked, rinse with cold water, drain thoroughly, and transfer to a large bowl. Mix in spring onion, celery, cucumber, and sesame seeds.
  • In a small bowl, mix the ginger and sesame oil together. Pour the mixture over the noodle salad and gently toss. Refrigerate to chill.
  • Prepare the teriyaki sauce by mixing mirin, soy sauce, sake, and sugar in a bowl until the sugar dissolves. Add the chicken and coat it evenly.
  • In a heated wok or frying pan, sauté the mushrooms in olive oil for about 3 minutes until they are lightly browned and tender. Remove and set aside. Next, add chicken to the same wok or pan and cook each side for about 5 minutes until fully cooked. Set the chicken aside. Finally, pour the reserved teriyaki sauce into the wok or pan, bring to a boil, and simmer for 3 minutes until the sauce thickens. Enjoy!
  • Slice the chicken then toss mushrooms with noodle salad. Divide the mixture among serving bowls and top with the sliced chicken, teriyaki sauce, and fresh coriander.

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