This was a big bowl of yumminess tonight. A very simple dish to put together and if you plan ahead you could have the chicken pre marinated and in the freezer for a quick and easy dinner option. You could also increase or decrease the quantities of the noodles, chicken and salad mix depending on how many people you are trying to feed. The quantity below fed 4 of us tonight easily but next time I will beef it up so there are leftovers. Enjoy. Eb x
- 60g soy sauce
- 30g brown sugar
- 40g white wine or gin
- 50g mirin
- 1 large garlic clove
- 20g fresh ginger peeled
- 10g honey
- 4-8 sliced chicken thighs
- 200g carrots roughly chopped
- 1 large spring onion roughly chopped
- 200g cabbage roughly chopped
- 1 tsp pickled ginger
- 50g japanese mayonnaise
- Tsp wasabi (optional)
- 200g Lebanese cucumber diced
- 180g soba noodles (more can be used)
- Boiled water
- Tsp sesame oil
- Sesame seeds to garnish.
Add soy sauce, sugar, white wine/gin, mirin, honey, garlic and ginger to the bowl and blitz on Speed 8 for 20 seconds. Pour over chicken and set aside in the fridge to marinade for 2-8 hours (or you can freeze for a quick meal later). Clean the bowl.
Add carrots, onion, cabbage, pickled ginger and mayonnaise (plus wasabi if using) and chop on Speed 4.5 for 4-5 seconds.
Add cucumber and mix on Reverse Speed 2 for 5 seconds. Set Aside in salad bowl.
Place your noodles in a Thermoserver and cover with boiled water. Place lid on and set aside until cooked (approx. 10-15 mins). Drain through cold water then toss sesame oil through the noodles. Add to salad.
Add a drizzle of oil to a frypan and cook your chicken until sticky.
Toss through your salad. Garnish with toasted sesame seeds.