Recipes - Japanese

Soba Noodle Salad with Warm Teriyaki Chicken
Soba Noodle Salad Recipe


Japanese poached Chicken Soba Noodle Salad loaded with flavour and tossed with a super quick spicy teriyaki sauce. Try this Soba Noodle recipe. Here's a chance to WIN a Japanese Goodie Bag!
Cooking Time:
Serves:
Total time:
Course: Main
Cook Method: Poach
Cuisine: Japanese









Ingredients:

270g Hakubaku Soba Noodles
4 chicken fillets
1 tbsp olive oil
4 stalks spring onions (finely sliced diagonally)
2 stalks celery (finely sliced diagonally)
1 cucumber (finely sliced diagonally)
4 Shitake mushrooms (stems removed, sliced)
2 tsp sesame seeds
2 tsp ginger (grated)
1 tsp sesame oil
fresh coriander sprigs (for garnish)

Teriyaki Sauce

60ml Obento Mirin
60ml Obento Japanese Soy Sauce
40ml Obento Cooking Sake
1½ tbsp sugar




Steps:
  1. 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.
  2. In a bowl, combine the mirin, soy sauce, cooking sake and sugar, mix 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 mins 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.
  3. 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.

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Soba Noodle Salad with Warm Teriyaki Chicken

Soba Noodle Salad with Warm Teriyaki Chicken

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Japanese poached Chicken Soba Noodle Salad loaded with flavour and tossed with a super quick spicy teriyaki sauce. Try this Soba Noodle recipe. Here's a chance to WIN a Japanese Goodie Bag!

Cooking Time:
Serves:
Total time:
Course: Main
Cook Method: Poach
Cuisine: Japanese
Ingredients

270g Hakubaku Soba Noodles
4 chicken fillets
1 tbsp olive oil
4 stalks spring onions (finely sliced diagonally)
2 stalks celery (finely sliced diagonally)
1 cucumber (finely sliced diagonally)
4 Shitake mushrooms (stems removed, sliced)
2 tsp sesame seeds
2 tsp ginger (grated)
1 tsp sesame oil
fresh coriander sprigs (for garnish)

Teriyaki Sauce

60ml Obento Mirin
60ml Obento Japanese Soy Sauce
40ml Obento Cooking Sake
1½ tbsp sugar

Instructions
  1. 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.
  2. In a bowl, combine the mirin, soy sauce, cooking sake and sugar, mix 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 mins 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.
  3. 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.

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