Nadia’s sweet soy chicken so tasty
Use your favourite Asian style noodles for this recipe. Singapore, udon or soba would be delicious.
SWEET SOY CHICKEN WITH SOBA NOODLE AND VEGETABLE SALAD
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.