1 Chicken breast
2tbsp Hakubaku chilli soy sauce
140g Hakubaku soba noodles
1&1/2tsp Sesame oil
1tbsp Sesame seeds (toasted)
2tbsp Rice wine vinegar
2tsp Pickled ginger (rinsed & chopped)
1 Lebonese cucumber (finely sliced)
1/2 bunch Fresh coriander leaves
2 Eggs (optional)
Vegetable oil (for frying)
Salt (for seasoning)
Chilli Soy Chicken with Soba Noodle salad
STEP ONE:CHICKEN MARINADE
Cut chicken breast into 4 lengthwise strips.
Combine chilli soy sauce with one teaspoon of sesame oil and coat chicken strips.
Leave to marinate in fridge for 1 hour.
STEP TWO:SOBA NOODLES
Cook noodles according to packet instructions.
Drain, then refresh under cold running water.
In a small bowl, combine the mirin, soy sauce, remaining sesame oil, rice wine vinegar and pickled ginger.
STEP FOUR:CUCUMBER AND NOODLES
Place the cucumber in a large bowl then add the cooked noodles along with a handful of the coriander leaves.
STEP FIVE:MARINATED CHICKEN
In a non-stick frying pan, heat the vegetable oil over medium heat.
Add the chicken strips and cook until cooked through (about 3-4 minutes on each side).
Remove from heat and place on chopping board.
Cut into small strips and add to the noodles.
Add the dressing and then toss gently to combine.
Divide into 4 serving bowls and sprinkle each with toasted sesame seeds.
STEP SIX:OMELETTE (optional)
Whisk the eggs in a small bowl.
Heat a little oil in a small frying pan, using medium heat.
Add omelette and season with a little salt.
Cook omelette until just cooked.
Remove from heat and place omelette on chopping board.
Roll omelette up and cut into thin slices.
Add to the salad and serve.