Na­dia’s sweet soy chicken so tasty

Use your favourite Asian style noo­dles for this recipe. Sin­ga­pore, udon or soba would be de­li­cious.

The Tribune (NZ) - - COMMUNITY COOKBOOK - Recipe cour­tesy of My Food Bag


Soba noo­dle and veg­etable salad 300g dried soba noo­dles (or any fresh or dried Asian noo­dles) 3 cups finely shred­ded red or green cab­bage 1 Le­banese cu­cum­ber, cut into thin match­sticks 2 car­rots, sliced into thin match­sticks or grated

Dress­ing 1 tea­spoon fish sauce Juice of 1 lime 2 ta­ble­spoons soy sauce 2–3 ta­ble­spoons olive oil 1 ta­ble­spoon rice wine vine­gar 1⁄ tea­spoon sesame oil

2 Chicken and sweet soy sauce 600g skin­less, bone­less chicken thighs, sliced into 1.5cm strips 2 ta­ble­spoons sweet chilli sauce 2 ta­ble­spoon soy sauce 1 tea­spoon sesame oil 2 ta­ble­spoons wa­ter 1⁄4 tea­spoon corn­flour

To serve: 1⁄ cup chopped co­rian­der

4 1–2 ta­ble­spoons toasted sesame seeds

Cook soba noo­dles ac­cord­ing to packet in­struc­tions. Mix all dress­ing in­gre­di­ents to­gether in a large bowl and toss with cooked soba noo­dles. Heat a driz­zle of oil in a wok or large fry-pan on high heat. Stir-fry cab­bage for 1minute, then set aside with the noo­dles. Keep pan on heat. Pat chicken dry with pa­per tow­els and sea­son with salt. Heat a driz­zle of oil in the wok/pan and stir-fry chicken for about 5min­utes un­til golden brown and just cooked through. In a small bowl mix sweet chilli sauce, soy sauce, sesame oil, wa­ter and corn­flour to­gether well and add to the pan with the chicken, al­low­ing it to bub­ble for about 1minute un­til sticky and re­duced. Toss chicken with sauce to coat. Toss noo­dles and cab­bage with cu­cum­ber and car­rot. To serve, ar­range noo­dles on plates or bowls, top with the chicken and sprin­kle over co­rian­der and sesame seeds.

This quick dress­ing is so tasty and easy to make, I’m sure you’ll use it again and again.

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