Sticky soy chicken with sesame noodles

Serves 4

1 Tbsp lightflavoured extra virgin olive oil

150g dried soba noodles, cooked

2 zucchini (courgettes), shredded using a

julienne peeler

2 Tbsp white or black sesame seeds

To serve coriander (cilantro) leaves

Chicken meatballs

600g chicken mince

1⁄4 cup (50g) white chia seeds

2 cloves garlic, crushed

2 Tbsp finely grated ginger

2 Tbsp hoisin sauce

1 large green chilli, finely chopped

2 green onions (scallions), finely

chopped

Sticky soy sauce

1⁄2 cup (125ml) soy sauce 1 Tbsp white miso paste (shiro)

3⁄4 cup (180ml) mirin (Japanese rice wine)

1 Tbsp sesame oil

2 Tbsp rice wine vinegar

1⁄4 cup (90g) honey

Method

Heat oven to 220°C .

To make the chicken meatballs Place the chicken, chia seeds, garlic, ginger, hoisin, chilli and onion in a bowl and mix to combine. Roll heaped tablespoons of the mixture into balls, place on a tray lined with baking paper and set aside.

Pour the oil on to a large deepsided baking tray. Bake for 5 minutes or until hot. Add the meatballs to the tray and bake for 5 minutes.

To make the sticky soy sauce

Whisk together the soy, miso, mirin, sesame oil, vinegar and honey. Remove the meatballs from the oven and carefully pour the soy mixture over the meatballs. Return to the oven and bake for 15 minutes or until the meatballs are cooked through and the pan sauce is thickened.

To serve

Place noodles and zucchini in serving bowls and sprinkle with sesame. Top with meatballs, sticky soy sauce and coriander.