Soba Noodle Salad with Warm Teriyaki Chicken

Ingredients

1 packHakubaku Organic Soba

600 gChicken fillets

1 tbspOlive oil

60 mlMirin

60 mlAsian Family Light Soy Sauce

40 mlSake

1.5 tbspSugar

4Spring onions (finely sliced, diagonally)

100 gCelery (finely sliced, diagonally)

200 gCucumber (finely sliced, diagonally)

4Shitake mushrooms (stems removed, sliced)

2 tspSesame seeds

2 tspginger (grated)

Fresh Coriander sprigs (for garnish)

1. Cook the noodles according to packet instructions. Drain, then refresh under cold running water. Drain well, then place in a large mixing bowl.

2. Add the spring onion, celery, cucumber and sesame seeds.

3. In a small bowl, mix together the ginger and sesame oil, then add to the noodle salad.

4. Toss gently to combine, then set aside in fridge.

1. In a bowl, combine the mirin, soy sauce, sake and sugar, mixing well until sugar is dissolved.

2. Coat the chicken fillets well with the teriyaki sauce.

3. 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.

4. Reduce the heat to low, add the remaining teriyaki sauce to the wok and simmer until reduced and thickened.

5. Remove from heat. Cut warm chicken fillets into thick slices.

1. Divide soba noodle salad between 4 deep serving bowls.

2. Top each bowl with the chicken slices, then drizzle with teriyaki sauce.

3. Garnish with fresh coriander sprigs.