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270g Hakubaku soba noodles
4 Chicken fillets
1tbsp Olive oil
60ml Japanese soy sauce
4 Spring onions (finely sliced,diagonally)
2 stalks Celery (finely sliced,diagonally)
1 Cucumber (finely sliced, diagonally)
4 Shitake mushrooms (stems removed, sliced)
2tsp of each Sesame seeds & ginger (grated)
1tsp Sesame oil
Fresh Coriander sprigs (for garnish)
Recipe By: Hakubaku
Serves 4 adultsIntroduction
A delicious arm salad to enjoy any time of the year
STEP ONE:SOBA NOODLES
Cook the noodles according to packet instructions.
Drain, then refresh under cold running water.
Drain well, then place in a large mixing bowl.
Add the spring onion, celery, cucumber and sesame seeds.
IN a small bowl, mix together the ginger and sesame oil, then add to the noodle salad.
Toss gently to combine, then set aside in fridge.
STEP TWO:CHICKEN TERIYAKI
In a bowl, combine the mirin, soy sauce, sake and sugar, mixing well until sugar is dissolved.
Coat the chicken fillets well with the teriyaki sauce.
Heat olive oil, in a wok. Add the coated chicken and cook for 3-4 minutes on each side, then remove from wok. cover and set aside in warm place.
Reduce the heat to low, add the remaining teriyaki sauce to the wok and simmer until reduced and thickened.
Remove from heat.
Cut warm chicken fillets into thick slices.
Divide soba noodle salad between 4 deep serving bowls.
Top each bowl with the chicken slices, then drizzle with teriyaki sauce.
Garnish with fresh coriander sprigs.