Chilled soba noodle salad with teriyaki chicken

Chilled soba noodle salad with teriyaki chicken

Chilled soba noodle salad with teriyaki chicken
Twirl your fork around this chilled soba noodle salad topped with chicken, teriyaki sauce and fresh coriander.
15 Ingredients

270g Hakubaku Organic Soba Noodles

4 spring onions, thinly sliced diagonally

2 celery sticks, thinly sliced diagonally

1 Lebanese cucumber, halved, thinly sliced

2 tsp sesame seeds

2 tsp finely grated ginger

1 tsp Yeo’s Pure Sesame Oil

4 small Coles Australian RSPCA Approved Chicken Breast Fillets

1 tbsp olive oil

4 shiitake mushrooms, stems removed, thinly sliced

Coriander sprigs, to serve
Teriyaki sauce

1/4 cup (60ml) mirin seasoning

1/4 cup (60ml) Obento Sushi & Sashimi Soy Sauce

2 tbsp Obento Cooking Sake

11/2 tbsp caster sugar

5 Method Steps
Step 1
Cook the noodles in a saucepan of boiling water following packet directions. Refresh under cold water. Drain well, then place in a large bowl. Add spring onion, celery, cucumber and sesame seeds.
Step 2
Combine the ginger and sesame oil in a small bowl. Add to the noodle salad. Gently toss to combine. Place in the fridge to chill.
Step 3
To make the teriyaki sauce, combine mirin, soy sauce, sake and sugar in a bowl. Stir until sugar dissolves. Add the chicken. Turn to coat.
Step 4
Heat olive oil in a wok or frying pan. Add the mushroom. Cook, tossing, for 3 mins or until lightly browned and tender. Transfer to a plate. Add chicken to the wok or pan, reserving sauce. Cook for 5 mins each side or until cooked through. Transfer to a plate. Add the reserved teriyaki sauce to the wok or pan. Bring to the boil. Simmer for 3 mins or until sauce thickens.
Step 5
Slice the chicken. Toss mushroom with noodle salad. Divide among serving bowls. Top with chicken, teriyaki sauce and coriander.