Earthy and refreshing: Soba noodle salad. Photo: Marina Oliphant
1 chicken breast
4 tbsp soy sauce
1½ tsp sesame oil
140g buckwheat soba noodles
1 tbsp sesame seeds
2 tbsp Japanese mirin
2 tbsp rice wine vinegar
2 tsp pickled ginger, rinsed and chopped
1 Lebanese cucumber
1/2 bunch coriander, washed and picked
2 eggs (optional)
a little vegetable oil for frying
Cut the chicken breast lengthways into four pieces and marinate in 2 tablespoons of the soy sauce and 1 teaspoon of the sesame oil for about 1 hour in the refrigerator.
Cook the soba noodles in boiling salted water for about 4-5 minutes, until soft. Drain and rinse under cold water till cool. Toast the sesame seeds in a hot oven for 5 minutes or until lightly golden.
Mix together the mirin, remaining soy, remaining sesame oil, rice wine vinegar and pickled ginger.
Wash the cucumber and slice thinly. Put into a large bowl with the soba noodles and a handful of the picked coriander.
Heat a non-stick frying pan with a tablespoon of vegetable oil over a medium heat. Cook the chicken pieces for about 3-4 minutes on both sides until cooked all the way through, and remove to a chopping board. Cut into small strips and add to the noodles with the mirin and soy dressing. Toss well to mix and divide into individual bowls. Sprinkle with sesame seeds.
Make an omelette by whisking the eggs, heating a small non-stick pan and adding a little oil. When hot, add the eggs and season with salt. Turn the heat to medium and cook for a few minutes until just cooked. Turn out onto a board, roll up and cut into thin slices. Add to the soba noodle salad and serve.
- Main Ingredients - Chicken, Noodles
- Cuisine - Japanese
- Course - Starter/Entree, Side Dish