Cue birds tweeting and light-hearted flute music- Spring is here!!
And what better way to celebrate than with a super delicious take on a favourite- Soba Noodle Salad.
600g chicken breast
1/2 cup soy sauce
2 tbs water
2 tbs sweet rice wine
2 tbs brown sugar
2 Tbs honey
1 garlic clove, crushed
1 tsp ginger, peeled and minced
1 tbs peanut oil
2 tbs sesame oil
1/2 tsp mild chilli
1/4 cup honey
3 tbs cup soy sauce
1/2 cup red cabbage, sliced finely
1 carrot, grated or sliced finely
1/2 cup snow peas (slice half, leave half whole)
1/4 cup kale, finely chopped
1 bunch asparagus, spears sliced in half
1 capsicum, finely sliced
1 spring onion, sliced on diagonal
Mix Teriyaki ingredients together in a small saucepan and simmer until the sauce reduces by half. Allow to cool
Slice chicken breast into strips and marinate in teriyaki for 1-2 hours
Cook chicken on griddle pan for approx. 7 min each side, or until cooked through
Bring large pot of water to the boil and add in soba noodles
Cook noodles for approximately 8 minutes or until al dente. Strain off water and leave to cool
Mix salad ingredients together. Add in soba noodles.
Mix together dressing ingredients and pour over soba salad
In a hot, non-stick pan, lightly toast the sesame seeds.
Top each salad serves with teriyaki chicken slices and sprinkle toasted sesame seeds on top- Yum!